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Rhode Island Clam And Corn Chowder

recipe at a glance
Rating: 5/5
1 review


ready in: under 30 minutes
serves/makes:   4
  

recipe id: 54035
cook method: stovetop

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ingredients

3 slices bacon
1/4 cup chopped onion
1 bottles (8 ounce size) clam juice
2 cans (6.5 ounce size) minced clams
2 cups diced potatoes
1 quart water
2 tablespoons butter
1 can (12 ounce size) evaporated milk
1 can (8 ounce size) cream-style corn

directions

Brown bacon in a heavy skillet. Remove bacon with a slotted spoon; crumble and set aside.

To the hot bacon grease, add onion, clam juice, minced clams, potatoes, and water; simmer until potatoes are tender. Add butter, milk, cream style corn and salt and pepper to taste; heat almost to boiling point.

Sprinkle crumbled bacon over each serving. If thicker soup is desired, make a flour paste by combining 2 tablespoons flour with a little cold water and add to the soup.

added by

SweetQueenRecipes

nutrition

458 calories, 18 grams fat, 39 grams carbohydrates, 34 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at CDKitchen.com
Member since:
Sep 3, 2006





REVIEW: 5 star recipe rating
Had a can of creamed corn and made this chowder. Excellent flavor and easy to make.


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