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Tuesday, September 18, 2012

Uncanny good chowder from your pantry

Janet Groene's
Corn ‘n Clam Chowder for Two
    Canned clams are a compact and convenient food to carry in your RV for emergencies and for simple, Sunday night suppers like this one.

6.5-ounce can minced clams in natural juice
Small (8-ounce) can whole kernel corn
1 tablespoon corn starch or instant flour (e.g. Wondra)
15-ounce can diced potatoes, drained and rinsed
Small can evaporated milk
Pepper (optional)
Crumbled thyme (optional)
    Drain clam and corn juices into a cold, one-quart saucepan and stir in cornstarch or flour. Over medium heat, stir while adding corn, potatoes and clams until mixture begins to thicken. Continue stirring while adding evaporated milk. When mixture is thick and bubbly, add milk to thin the chowder to the desired thickness.  Add pepper and/or thyme to taste. (Don’t add salt; that’s already in the clams and vegetables). Serves 2.  Goes great with hot corn bread or buttered pilot crackers.
    Presentation suggestion: put a pat of butter in each soup bowl and sprinkle lightly with thyme and freshly ground pepper. Ladle in soup. Butter will melt and float to the top.
See more of Janet Groene’s RV-ready recipes at

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