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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Chopping the clams into tiny pieces adds big flavor to this full-bodied chowder from Betty Lineaweaver. âEveryone says it's the best they've ever tasted,â she writes from her Paradise, California home. âI like to serve it with garlic bread or a side salad.â Ingredients:
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 can (6-1/2 ounces) 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 |
Directions:
1. In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender.
2. Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped.
3. In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with bacon. Yield: 3 cups.
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