Clam Chowder

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• 6 slices of bacon, cooked and crumbled or use pre-cooked bacon
• 1 clove garlic, minced
• ¼ cup (½ stick) unsalted butter
• 2 cups light cream
• 1 can (10¾ oz) cream of potato soup
• 1 can (14.75 oz) cream-style corn
• 2 cups cubed hash browns (can be still frozen)
• 2 cans (6.5 oz each) chopped clams (with juice reserved)
• Milk (approx 1½ cups)
• ½ tsp white pepper
• ¼ tsp paprika

• Cook the bacon until crispy, drain on paper towel and then chop into small bite-size pieces
• In a stock pot, melt the butter and saute the minced garlic clove until translucent
• Add the light cream, cream of potato soup, cream-style corn and hash browns to the stock pot
• Drain the clams into a measuring cup to reserve the clam juice
• Add the chopped clams to the stock pot
• Take the measuring cup with the clam juice and add enough milk to make a total of 2 cups liquid and add to the stock pot
• Add the white pepper and paprika
• Cook on medium heat until the chowder starts to bubble, stirring occasionally. Allow to thicken and then turn down to a simmer and cook for approx 10 add’l minutes
• Serve with oyster crackers

Serves 6 as an entree