Daily Recipe 12/10/03 : Creamy Clam Chowder with Corn
New York City

Creamy Clam Chowder with Corn recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Spinach, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 12/10/03 : Creamy Clam Chowder with Corn
"Creamy Clam Chowder with Corn"
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12 large quahog clams or 36 littlenecks
2 cups boiling water
1 medium sized onion, chopped fine
1 teaspoon butter
2 cups peeled and diced potatoes
1 teaspoon salt
1 teaspoon black pepper
3 cups skim milk blended with 1 cup non-fat powdered milk
1 tablespoon flour
1 cup precooked corn kernels

Scrub clams, discarding any that do not close. Steam clams in boiling water. Strain clam juice through a fine sieve and reserve.  Sauté the onion in butter. Add the potatoes, milk, spices and 1 cup of the reserved clam juice. Cover and simmer until the potatoes are tender.  Transfer cooked mixture to the blender. With the blender running, add flour and process until smooth.  Pour back into the pot and cook 5 minutes.  Shuck clams and coarsely chop meat. Add clams and corn to chowder and cook 3 more minutes.  Serves 4.
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