A great yummy soup for a cold winter night!

I love to cook - and eat good food for that matter! I have a great friend, Amy who is very talented in the kitchen. I swear it's her spiritual gift... When Andy & I got married she gave me a large stack of hand written recipe cards and the tools to go with the recipes. Skewers, pie pans, etc. It was one of my favorite gifts! I have been going through the recipes ever since we got married nearly 2 1/2 years ago and am always pleased with the results. I love them and so does Andy - I think I'll share them with you one by one. I swear they are super easy, no fail and a huge crowd pleaser. 

Enjoy - Happy Eating!

Amy's Corn & Clam Chowder

Ingredients: 

3 slices of thick-cut bacon, diced

1/2 yellow onion, diced

1 1/2 c. corn

1 lb. new potatoes, cubed

2 (8 0z.) bottles clam juice

1/2 c. water

2 lb. small clams, cleaned well or

1 can whole baby clams

1 c. whole milk

1/2 c. heavy cream

2 Tbs. butter

salt & pepper to taste

Directions:

In a pot, cook bacon over medium heat until browned, but not crisp. Scoop out with a slotted spoon and set aside to drain.

Add onions to the reserved bacon grease and cook until translucent. Add corn, potatoes, clam juice and water. Bring to a boil and simmer until the potatoes are tender.

Add the clams. If you are using fresh clams, cook until they open. If you are using canned clams, allow to cook until they are heated through.

Lower the heat and add the milk, cream and butter. Once the butter is melted, season with salt and pepper to taste.

Add the clams. If you are using fresh clams, cook until they open. If you are using canned clams, allow to cook until they are heated through.

Lower the heat and add the milk, cream and butter. Once the butter is melted, season with salt and pepper to taste.