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Clam and Corn Chowder
| Clam and Corn Chowder |
Makes 4 servings
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Ingredients
1 large onion, sliced
2 tablespoons unsalted butter|
1 can whole kernel corn (17 oz.), undrained
2 dozen chowder clams
1 cup heavy cream
4 slices crisply cooked bacon, chopped
sale and freshly ground black pepper
1 tablespoon chopped fresh parsley |
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Preparation
In a large skillet, saute onion in butter until golden. Add corn and liquid and cook for 6 minutes.
Open clams, reserving their liquor. Keep the meat in the refrigerator.
Bring clam liquor to a boil with cream. Puree onion, corn and cream mixture in a food processor and return to boil.
Divide raw clam meat and bacon among small soup bowls. Add cream mixture and salt and pepper to taste; top with parsley. Serve hot.
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