A Recipe For Togetherness

New England Clam Chowder

Yield:
6 servings

Prep Time:
15 minutes

Cook Time:
35 minutes

4 slices	bacon, chopped
1 cup	fresh mushrooms, sliced
2 cans (6.5 oz. each)	minced clams
1 tablespoon	clam soup base
4 cups	Southern style frozen hash brown potatoes
2 tablespoons	Spice Islands^® Dehydrated Minced Onions
1 teaspoon	Spice Islands^®Garlic Powder
3 cups	light cream
1 tablespoon	Argo^® or Kingsford’s^® Corn Starch
1 teaspoon	Spice Islands^®White Pepper
2 tablespoons	sherry (optional)

Cook bacon in a large saucepan or Dutch oven over medium heat until crisp. Add mushrooms and cook until tender.

Drain clams and reserve liquid. Add enough water to reserved liquid to measure 1-1/2 cups. Stir in clam soup base.

Add reserved clam liquid, potatoes, onions and garlic powder to mushrooms and bacon mixture. Cover and cook 15 to 20 minutes, or until potatoes are tender.

Combine cream, corn starch and pepper. Add to chowder with drained clams. Heat until slightly thickened and bubbly, stirring occasionally.

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