You may also like
Categories:
bacon potatoes onion chicken broth corn butter flour light cream baby clams salt ground black pepper parsley cayenne pepper
Viewed: 44 - Published at: 2 months agoIngredients
- 6 slices bacon (slice or chop into small pieces)
- 2 cups cubed potatoes (peeled)
- 12 cup chopped onion
- 2 cups chicken broth
- 1 cup fresh frozen corn
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup light cream (half and half)
- 1 (10 ounce) can baby clams (drained)
- 14 teaspoon salt
- 14 teaspoon ground black pepper
- 12 teaspoon fresh parsley (optional)
- 18 teaspoon cayenne pepper (optional) or 18 teaspoon seafood seasoning (optional)
Method
- Saute bacon and onion until tender (drain excess fat).
- Combine broth and potatoes in a pot along with bacon and onion.
- Bring to a boil, then simmer for about 15-20 minutes or until potatoes are done.
- Add more broth (or water) if mixture cooks down too far.
- About 5 minutes before potatoes are done, add corn.
- Melt butter and add add flour to make a roux.
- Whisk in half and half, salt and pepper into roux.
- Add this mixture to the pot of potatoes and corn along with the baby clams.
- Cook additional 2 minutes.
- OPTIONALS: Garnish servings with chopped parsley and cayenne or seasoning.
