Clam Chowder

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 3 slices bacon
• 1 medium onion
• 2 tablespoons butter
• 1 2/3 cups hot milk
• 1 large potato
• salt
• pepper
• 2/3 cup light cream
• 0.75 (100 g) corn kernels, defrosted if frozen
• 10 ounces canned baby clams (in brine)

Recipe

• 1 chop bacon and set aside. peel onion and chop onion and set aside. peel and cut up potato into cubes.
• 2 heat a large pan over low heat for 30 seconds. while the pan is heating, heat the milk.
• 3 add bacon and onion and cook for 5 minutes, stirring all the time.
• 4 add the butter, stir until melted, then sprinkle in the flour and stir to mix.
• 5 remove the pan from the heat and gradually stir in the hot milk.
• 6 return the pan to low heat and stir until the mixture thickens and bubbles.
• 7 add the potatoes, salt and pepper and cook for 10-15 minutes, or until tender.
• 8 add the cream and corn and bring back to a simmer.
• 9 drain the clams into a sieve. add the clams to the soup and heat through gently. do not allow the soup to boil as this will toughen the clams. check the seasoning before serving.