Wednesday, April 23, 2008

Corn and Clam Chowder


2 or 3 slices of bacon, diced
1 Tbl olive oil
1 Tbl butter
1 medium onion, diced
2 carrots, peeled and diced small
about 1 1/2 pounds of potatoes, peeled if necessary, and diced
1 can creamed corn
2 cans minced clams
milk to fill the cans
salt and pepper
3 tablespoons flour
some cream if you like

In a large pot, like a Dutch oven, fry up the diced bacon in the oil and butter. Add the diced onion and fry until nicely cooked. Add the carrots, which I like to cut into small julienned strips. and cook just a bit. Dice up the potatoes while the carrots are cooking, then add to the pot. Add salt and pepper, add enough water to cover the vegetable, cover, and simmer for about ten minutes. This should be just long enough to cook the potatoes. Add the clams and the corn. Then fill the cans with milk and add the milk. Simmer until a nice gentle foam forms on the top. Mix the flour with about 1/2 cup water until very smooth. Bring up the temperature of the soup a bit and stir in the flour mixture. Keep heating until the soup thickens a bit. Adjust the seasoning to your taste. I like the soup to be a bit peppery, but this is not for everyone. If you like you may add some cream for richness, maybe a half cup. And also, if you like, add some frozen corn, making sure to bring the temperature of the soup up again.

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