A rich recipe from Clam Chowder but in light version so you can enjoy it without guilt or remorse on a cold day.
Learn more about Melissa Veytia
Ingredients4 portions
Preparation
Drain the clams from the can and preserve the juice.
In a hot pan, cook the bacon for 1 to 2 minutes. Add the butter and onion until the onion is soft.
Pour the clam juice and add the potatoes until they are soft for 10 or 12 minutes.
Stir the clams, the liquid cream, the thyme, the pepper and the parsley. Season with salt and pepper.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: