Clam and Corn Chowder
Clam and Corn Chowder
Serves 4
Ingredients:
1 large onion, sliced
2 tablespoons unsalted butter|
1 can whole kernel corn (17 oz.), undrained
2 dozen chowder clams
1 cup heavy cream
4 slices crisply cooked bacon, chopped
sale and freshly ground black pepper
1 tablespoon chopped fresh parsley
Preparation:
In a large skillet, sauté onion in butter until golden. Add corn and liquid and cook for 6 minutes.
Open clams, reserving their liquor. Keep the meat in the refrigerator.
Bring clam liquor to a boil with cream. Purée onion, corn and cream mixture in a food processor and return to boil.
Divide raw clam meat and bacon among small soup bowls. Add cream mixture and salt and pepper to taste, top with parsley. Serve hot.
Serves 4
Ingredients:
1 large onion, sliced
2 tablespoons unsalted butter|
1 can whole kernel corn (17 oz.), undrained
2 dozen chowder clams
1 cup heavy cream
4 slices crisply cooked bacon, chopped
sale and freshly ground black pepper
1 tablespoon chopped fresh parsley
Preparation:
In a large skillet, sauté onion in butter until golden. Add corn and liquid and cook for 6 minutes.
Open clams, reserving their liquor. Keep the meat in the refrigerator.
Bring clam liquor to a boil with cream. Purée onion, corn and cream mixture in a food processor and return to boil.
Divide raw clam meat and bacon among small soup bowls. Add cream mixture and salt and pepper to taste, top with parsley. Serve hot.
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