Clam & Corn Chowder
A classic recipe and this recipe, a very simple one to prepare. Great if you can get fresh clams, this recipe calls for using canned clams. Delicious Yukon Gold potatoes, I like to use the crisp cooked bacon to garnish the soup but fell free to add it into the soup.
6 strips bacon, thinly sliced 1 large onion, chopped 1 clove garlic, minced 3 TB flour 2 large Yukon Gold potatoes, 1-inch dice 3 (6.5 oz.) cans clams, with liquid 1 (15 oz.) can corn, drained 2 c. milk ½ c. heavy cream 1 tsp. salt ¼ tsp. white pepper 1/8 tsp. dried thyme Tabasco, as needed
In a large saucepot over medium heat; brown bacon until crisp. Drain on paper towels. Set aside. Into bacon fat; sauté onion until wilted. Add garlic, cook 1 minute. Stir in flour, mixing well. Add remaining ingredients; bring to a boil. Reduce heat; simmer 15-20 minutes until potatoes are cooked through and tender.
For service: Garnish with crisp bacon, or return bacon to saucepot. Serve immediately. Serves 4-6.