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Clam and Corn Chowder Recipe


1 pint Clams
1 cup Onion; chopped
1 cup Potato; diced
1 teaspoon Salt
1 cup Corn, whole-kernel
1 tablespoon Butter
1/4 cup Bacon; chopped
1 cup Clam liquor and water
1 teaspoon Celery salt
1 dash Pepper
2 cup Milk
1/3 cup Cracker crumbs


Drain clams and save liquor. Chop. Fry bacon until crisp; drain on absorbent paper. Coon onion in butter until tender. Add liquor, potatoes, seasonings and clams. Cook about 15 to 20 minutes or until potatoes are tender. Add corn, milk, and butter; heat. Stir in crumbs. Garnish with crumbled bacon sprinkled over top.

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