Clam Chowder

By Bostoncook

Recipezaar

Ingredients

• 6 slices bacon, chopped
• 2 cups potatoes, cubed and peeled
• 1/2 cup chopped onion
• 2 cups chicken broth
• 1 cup corn
• 2 tbsp butter
• 2 tbsp flour
• 1 cup half and half
• 10 ozs clams, drained
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp fresh parsley
• 1/8 tsp cayenne, or seafood seasoning

Details

Servings 6

Preparation

Step 1

1. Saute bacon and onion until tender, drain excess fat.

2. Combine broth and potatoes in a pot along with bacon and onion. Bring to a boil, then simmer for about 15-20 minutes or until potatoes are done. Add more broth (or water) if mixture cooks down too far. About 5 minutes before potatoes are done, add corn.

3. Melt butter and add add flour to make a roux. Whisk in half and half, salt and pepper into roux. Add this mixture to the pot of potatoes and corn along with the baby clams. Cook additional 2 minutes. OPTIONAL: Garnish servings with chopped parsley and cayenne or seasoning.

Notes: My changes: used center-cut bacon (and used just 4 slices), and two 6-oz cans of clams. Made once with fat-free half and half and once with regular; was better with the regular, but still good with the fat-free.