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California Clam Chowder
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California Clam Chowder

Serves: 4 to 6

        1 small onion, chopped

        2 ounces uncooked bacon, diced

        2 cans (6 1/2 ounces each) chopped clams, undrained

        1 bottle (8 ounces) clam juice

        1 can (14 1/2 ounces) ready-to-use chicken broth

        1 large potato, peeled and diced

        1/8 teaspoon dried thyme

        1/4 teaspoon salt

        1/4 teaspoon black pepper

        3 tablespoons cornstarch

        2 cups (1 pint) heavy cream

        1/4 cup chopped fresh parsley

1. In a soup pot, saute the onion and bacon over medium heat for 3 to 5 minutes, until the onion is tender. Add the clams, clam juice, chicken broth, potato, thyme, salt, and pepper; cover and bring to a boil.

2. Cook, covered, for 12 to 15 minutes, until the potatoes are tender. In a bowl, dissolve the cornstarch in the cream; add to the soup.

3. Add the parsley and cook the soup for 5 minutes, or until thickened, stirring frequently.

 

Note: This is great served in a sourdough bread bowl

If you have copyright on the recipe please email me.