Clam and Corn Chowder
Customize clam chowder with your own additions. Add sautéed mushrooms and green onions, or sauté some diced carrots and celery along with the onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soups, Clams, Corn
- Cuisine: New England
Ingredients
Scale
- 4 slices bacon
- 1/4 cup chopped yellow onion
- 1 bottle (1 cup) clam juice
- 2 cans (6 1/2 ounces each) minced clams, undrained
- 2 cups diced potatoes
- 1 quart water
- 2 tablespoons butter
- 1 can (13 ounces) evaporated milk
- 2 green onions, chopped
- 1 small can (about 1 cup) cream-style corn
Instructions
- Brown bacon in a heavy skillet over medium heat. Remove bacon with a slotted spoon and drain on paper towels; crumble and set aside.
- To the hot bacon drippings, add chopped yellow onion, clam juice, minced clams, potatoes, and water; bring to a boil. Reduce heat to low and simmer until potatoes are tender.
- Add butter, milk, green onions, cream style corn, and salt and pepper to taste; heat almost to boiling point.
- Sprinkle crumbled bacon over each serving.
- If thicker soup is desired, make a flour paste by combining 2 tablespoons flour with a little cold water and add to the soup; cook until thickened.
- Clam chowder recipe makes 6 servings.
Find it online: https://classic-recipes.com/clam-corn-chowder/