There’s the constant debate of white or red clam chowder. For me, there’s no contest that white, thick, velvety New England-style chowder is where it’s at.
Ingredients:
- 6 bacon slices, chopped
- 1 1/2 large onions, chopped
- 1 1/2 pounds russet potatoes(2 large), peeled, cut into 1/2-inch pieces
- 1 large red bell pepper, chopped
- 3 10-ounce cans baby clams, drained, liquid reserved
- 2 cups milk
- 1/2 cup bottled clam juice
- 2 15-ounce cans cream-style corn
- 1 Tbs. Thyme
Directions:
Cook chopped bacon in heavy saucepan over medium heat until fat is rendered and bacon begins to brown. Add onions and sauté 10 minutes. Add potatoes and red pepper and sauté 1 minute. Add reserved liquid, milk, and bottled clam juice. Simmer chowder uncovered until vegetables are tender, 15 minutes.
Add corn and clams to chowder; simmer 5 minutes. Mix in thyme and salt and pepper.
4 Serving
I don’t think I’ve ever seen a clam chowder recipe using milk and creamed corn instead of heavy cream. What an interesting idea! I’ll give it a go.
Let me know how it turns out if you try it Mike!
Veronique