I love warm and hearty soups in the fall and winter and now that my dear hubby is working in a seafood processing warehouse we get A LOT of fresh from the ocean seafood! I have had a couple of vacuum packed bags of fresh razor clams in my fridge since Friday and I wasn’t sure what we were going to do with them. Usually we just saute them and eat them plain, but I wanted to get creative with this batch! I found this really easy looking recipe for clam chowder and thought I would give it a go! Of course I am not great at following recipes…they are more like a suggestion…so I followed the gist of the recipe.
Ingredients:
- Clams I used 1 of the bags I had…like 2 cups chopped up ish
- 1 1/2 cups chicken stock, plus 1/2 cup water
- 2 potatoes, cubed
- 1 cup of frozen corn
- 5-6 pieces of turkey bacon diced and fried with the onion
- 1/4 chopped onion
- 1/2 tsp ish of black pepper
- 1 tbs of minced garlic
Save for later - 2 cups milk/cream/half & half
- 3 tbs corn starch
I threw all of that in the soup pot (crock pot if you’re lucky and haven’t broken yours in a fit of frozen rage like some people) and set it on low. Then just walk away and do other stuff for like 3 hours.
After those 3 hours have flown by and your house is beginning to smell like you live on the ocean (in a good way) go ahead and add the last couple of ingredients: the milk and the corn starch.
Things should start thickening up after about half an hour and be ready to go anytime after that! I “made” crusty french bread and a side salad to go with ours, but you can use crackers or whatever you want!
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