Ingredients:
- 3 cups chopped ham
- 2 medium onions
- 6 tbsp. butter
- 4 cups hot milk
- 3-4 large red potatos
- salt and pepper
- 3-4 tbsp dry parsley flakes
- 2 1/3 cups light cream
- 2 1/4 cups corn kernals
40 oz. canned baby clams in brine
Cooking Instructions:
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Heat a large pan over low heat for 30 seconds. Then add the ham and onion and cook for 7-8 minutes, stirring every couple of minutes.Add the butter and stir until melted. Next sprinkle in the flour and stir to mix. Be careful not to add the flour too fast or you will get clumps, try adding a tbsp at a time and mixing in between .
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Remove the pan from the heat and gradually stir in the hot milk. Return the pan to low heat and stir until the mixture thickens and bubbles.
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Add the potatos,parsley, and salt and pepper to taste and cook for 25-30 minutes or until the potatos are soft. Add the cream and corn and bring back to a simmer.
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Drain the clams into a sieve. Add the clams to the soup and heat through gently for about 3-5 mins. Do not allow the soup to boil as this will toughen the clams.
Serves about 10-12. You can cut this recipe in half to serve a smaller family.
