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Pacific Clam and Corn Chowder Recipe

Serves 6


  • 8 oz minced clams
  • 1 cup clam nectar and water
  • 3 slice bacon, chopped
  • 1 cup chopped onion
  • 2 cup diced raw potatoes
  • 1 1/2 cup drained whole kernel corn
  • 3 cup milk
  • 2 tbsp flour
  • 1 tbsp butter
  • 1 tsp celery salt
  • 1 tsp salt
  • 1 dash of white pepper
  • 1/2 cup coarse cracker crumbs, (optional)


1. Drain clams; reserve liquid.
2. Add water to clam liquid to make 1 cup.
3. Fry bacon until crisp; add onion and cook until tender.
4. Add potatoes and nectar-water.
5. Cover and simmer gently until potatoes are tender; add corn and milk.
6. Blend flour and butter and stir into chowder.
7. Cook slowly until mixture thickens slightly, stirring constantly.
8. Add seasonings and clams; simmer five minutes.
9. Serve hot and and top with cracker crumbs.


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Main Ingredient:Seafood / Clams
Vegetable / Corn
Course:First Course

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