New England Clam and Corn Chowder with Herbs

New England Clam and Corn Chowder with Herbs
Photo by Misha Gravenor

Ingredients

  • fresh flat-leaf parsley
  • 4 cups whole milk
  • 1 ¼ teaspoons dried thyme
  • 1 8 3/4-ounce can corn kernels
  • ¾ teaspoon crushed dried rosemary
  • 1 8-ounce unpeeled white-skinned potato
  • 3 6 1/2-ounce cans chopped clams in juice
  • + 4 more ingredients
    • 6 thick bacon slices
    • 1 large onion
    • 2 large carrots
    • 3 tablespoons all-purpose flour

Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir ...

View full recipe at Epicurious

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