Ingredients Jump to Instructions ↓

  1. 2 Red bell peppers - (abt 3/4 lb)

  2. 1 Jalapeño pepper

  3. 1 Whole clams - (10 oz) - undrained

  4. 1 Bacon slice

  5. 1 1/2 cups 93g / 3 1/3oz Chopped onion

  6. 1 1/2 tablespoons 22ml All-purpose flour

  7. 4 cups 948ml Cubed (1/2") peeled baking potato - (abt 2 lbs)

  8. 2 cups 125g / 4.4oz Fresh corn kernels - (abt 4 ears)

  9. 1 cup 237ml Chardonnay or other dry white wine

  10. 2 Clam juice - (8 0z)

  11. 3/4 cup 177ml Half-and-half

  12. 1/2 cup 31g / 1.1oz Chopped green onions

  13. 1 tablespoon 15ml Chopped fresh basil

  14. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin-sides up, and jalapeño pepper on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 5 minutes. Discard seeds and membranes from jalapeño pepper. Peel and chop bell peppers and jalapeño pepper; set aside. Drain clams in a colander over a bowl, reserving liquid. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add chopped onion to pan; saute 10 minutes. Add flour; cook 2 minutes, stirring constantly. Stir in reserved clam liquid, potato, corn, wine and clam juice; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes or until potato is tender. Stir in roasted peppers, clams, half-and-half, green onions, basil and black pepper. Cook 5 minutes or until thoroughly heated. Sprinkle with crumbled bacon. This recipe yields 6 servings.


Send feedback