Prep 10 mins
Cook 30 mins
I got this recipe out of the Cooking Essentials cookbook. My husband says it's the best clam chowder he's ever tasted. I like to add extra clams (2 cans of 6.5 ounces) and potatoes. I don't always have the cream on hand but it turns out well even when I substitute it with nonfat milk. The recipe also doubles well.
- 3 slices bacon
- 1 medium onion
- 2 tablespoons butter
- 1 2⁄3 cups hot milk
- 1 large potato
- 2⁄3 cup light cream
- 0.75 (100 g) corn kernels, defrosted if frozen
- 10 ounces canned baby clams (in brine)
- Chop bacon and set aside. Peel onion and chop onion and set aside. Peel and cut up potato into cubes.
- Heat a large pan over low heat for 30 seconds. While the pan is heating, heat the milk.
- Add bacon and onion and cook for 5 minutes, stirring all the time.
- Add the butter, stir until melted, then sprinkle in the flour and stir to mix.
- Remove the pan from the heat and gradually stir in the hot milk.
- Return the pan to low heat and stir until the mixture thickens and bubbles.
- Add the potatoes, salt and pepper and cook for 10-15 minutes, or until tender.
- Add the cream and corn and bring back to a simmer.
- Drain the clams into a sieve. Add the clams to the soup and heat through gently. Do NOT allow the soup to boil as this will toughen the clams. Check the seasoning before serving.