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Clarion County Recipe of the Day: Bacon Clam Chowder
Serve this full-bodied chowder with garlic toast and a glass of Chardonnay!
Bacon Clam Chowder
1 cup reduced-sodium chicken broth
1 medium potato, peeled and cubed
1/2 cup chopped celery
1/4 cup chopped onion
1/2 teaspoon chicken bouillon granules
1/4 teaspoon dried thyme
1 – 6-1/2 oz. can minced clams
1 tablespoon cornstarch
1/2 cup half-and-half cream
1-1/2 teaspoons butter
Dash cayenne pepper
2 bacon strips, cooked and crumbled
~In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 to 12 minutes or until potato is tender.
~Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped.
~In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir two minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through.
~Top servings with bacon.
~Makes three one-cup servings.
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