Corn And Clam Chowder

Course : Chowders
Serves: 1
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4 tablespoons butter
1 medium onion -- chopped
1/2 cup dry white wine
1/2 pound small red-skinned potatoes -- quartered
32 ounces clam juice
15 ounces creamed corn
2 cans chopped clams with juices -- (6 ounces each)
1/4 cup whipping cream

Preparation / Directions:

Melt butter in heavy large saucepan over medium-high heat. Add onion and saute 5 minutes. Add wine and boil until almost all liquid evaporates, about 2 minutes. Add potatoes and clam juice to saucepan. Bring to boil. Cover and cook until potatoes are tender, about 15 minutes. Add creamed corn and clams and cook 5 minutes. Add cream and simmer until slightly thickened, about 5 minutes. Season to taste with salt and pepper. Prep Time: 10 minutes Cook Time: 30 minutes Makes: 4 servings Clams and corn are one of those natural combinations. Here I combine them in a hearty chowder, made simple by using canned creamed corn.


Nutritional Information:

881 Calories (kcal); 69g Total Fat; (73% calories from fat); 6g Protein; 48g Carbohydrate; 206mg Cholesterol; 1348mg Sodium

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