Supper Clam Chowder
Categories: Jeff's, Fish, Soups Yield: 6 servings 6 ea Bacon slices, chopped 1 1/2 ea Onions, chopped 1 1/2 lb Potatoes, in 1/2 inch cubes 1 ea Red bell pepper, chopped 30 oz Canned baby clams, drained 2 c Non low fat milk 1/2 c Bottled clam juice 30 oz Cream style corn 3 tb Fresh thyme, chopped or 1 tb Dried thyme 1 tb Tapocia pudding
1. Cook chopped bacon in heavy large saucepan over medium heat until fat is rendered and bacon begins to brown. Drain grease off.
2. Add onions and saute until tender, about 10 minutes. Add potatoes and red bell pepper and sauted 1 minute.
3. In the meantime put reserved liquid from canned clams, milk and bottled clam juice tapioca into crockpot. When veggies are ready add to crockpot.
4. Simmer in crockpot until veggies are tender. Add corn and clams to chowder, simmer until slightly thickened, about 5 minutes. Mix in 3 tablespoons chopped thyme. Season to taste with salt and pepper.