Clam Chowder and Corn Recipe |
Clam Chowder and Corn Recipe Ingredients:- 2 cups Littleneck Clams
- 2 Slices Bacon - chopped
- 1 cup minced Onion
- 2 cups Clam Juice - divided
- 2 cups Chicken Broth
- 2 cups diced Yukon Old Potato
- 2 cups Corn Kernels
- 3/4 cup Low-Fat Buttermilk
- 1 tablespoon chopped Fresh Flat-Leaf Parsley
- 2 tablespoons Whipping Cream
- 1/8 teaspoon Black Pepper
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Time: 40 min
Serves: 4
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Clam Chowder and Corn Recipe Instructions:Cook bacon in a large Dutch oven over medium heat 5 minutes or until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan.
Add onion to drippings in pan; cook 5 minutes or until browned. Add 1 cup clam juice, scraping pan to loosen browned bits. Add remaining 1 cup clam juice and broth; bring to a boil. Add potato; simmer 10 minutes.
Add corn and clams to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until shells open. Remove from heat; stir in buttermilk and remaining ingredients. Sprinkle with bacon and serve.
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Clam Chowder and Corn Recipe Cooking Time & Tips:- For cooking times please see above.
- Remember to only add a little salt to fish dishes
- If required, serve with your choice of sauce
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Clam Chowder and Corn Recipe Serving Instructions & Ideas:- Serve with your choice of vegetables
- Seafood generally goes well with white wine
- A healthy alternative to meat dishes
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Seafood Recipes Index
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