- 6
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
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.