"If the Amish
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Corn and Clam Chowder
| Melt the
butter in a heavy 4-quart pot, add the onion, and sauté until soft.
When using fresh clams, chop them, and reserve the clam juice
separately. There should be 2 cups of liquid. When using canned clams,
drain them and add enough bottled clam broth to make up the 2 cups. Add
the clam liquid, the chopped clams, corn kernels, salt, pepper, and
parsley to the onion and bring to a boil. Stir in the milk and
evaporated milk. Reduce the heat and simmer for approximately 30
minutes, stirring often to prevent the milk for sticking. The longer the
soup simmer, the thicker it becomes and the better it tastes.
Variation: For a really thick chowder, add 2 potatoes, peeled and thinly
Makes 6 servings
1 small onion, sliced thin
12 large fresh clams or 2 cups chopped clams, plus 2 cups clam broth
8 cups fresh or frozen white or yellow corn kernels
1 t. salt
1/4 t. freshly ground black pepper
1 T. chopped fresh parsley
4 cups milk
1/3 cup evaporated milk
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The recipe above appears in:
|Betty Groffs newly revised and illustrated
Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groffs Country Goodness Cookbook
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