Classic Clam Chowder
The Flavors of Bon Appétit 1997
Classic Clam Chowder
The Flavors of Bon Appétit 1997
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6 bacon slices, chopped 1 1/2 large onions, chopped 1 1/2 pounds russet potatoes (about 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 (do not use low fat or nonfat) 1/2 cup bottled clam juice 2 15-ounce cans cream style corn 3 tablespoons chopped fresh thyme or 1 tablespoon dried Directions: Cook bacon in heavy large saucepan over medium heat until beginning to brown. Add onions and sauté until tender, 10 minutes. Add potatoes and bell pepper and sauté 1 minute. Add reserved liquid from clams, milk and clam juice. Simmer until vegetables are tender, 15 minutes. Add corn and clams to chowder; simmer until slightly thickened, 5 minutes. Mix in thyme. Season with salt and pepper. Ladle into bowls and serve. Serves 6. |