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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Corn Bisque With Clams Recipe

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This recipe for Corn Bisque With Clams is from Keller Williams Montgomeryville Real Estate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 slices bacon
1 tbsp all purpose flour
1/2 cup half and half
1 can (17 oz) cream style corn
1 bottle (8 oz) clam juice
3 cans (6 oz each) minced clams
1/4 tsp white pepper
3 or 4 dashes Tabasco
Directions:
Directions:
Dice the bacon and cook in a medium skillet until crisp. Remove to paper towels; place 3 tbsp of the drippings in a medium size soup pot. Stir in the flour and cook over low heat, stirring, until the mixture bubbles. Slowly whisk in half and half. Bring to a boil over moderate heat, stirring constantly. Reduce the heat to low and stir in the corn, clam juice and clams. Season to taste with pepper, and Tabasco. Simmer 1 to 2 minutes to blend flavors. Do not boil. Note: the soup may be refigerated overnight. Reheat before serving. Ladle the soup into bowls and sprinkle the bacon over.

 

 

 

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