Sweet corn niblets, salty crisp bacon and tender briney clams in a velvety broth.
|6||Slices Schneiders® Bacon, chopped|
|2 tbsp||(30 mL) Flour|
|¼ cup||(60 mL) White wine|
|3 cups||(750 mL) Half and half (10 %) cream|
|1||Russet potato, peeled and finely diced|
|2 cups||(500 mL) Frozen corn|
|1 tsp||(5 mL) Worcestershire sauce|
|2||(142 g) Cans clams|
|Salt and pepper|
|Fresh chopped chives|
COOK bacon in a medium sauce pan over medium heat until crispy. Add onion and continue to cook for 2-3 minutes. Add flour and cook, stirring for 1-2 minutes. Whisk in wine and cream. Reduce heat to medium-low. Add potato, corn, Worcestershire and clams. Season with salt and pepper.
REDUCE heat to low and simmer for 6-7 minutes or until potatoes are tender. Ladle into serving bowls and serve garnished with chopped chives.
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