Recipe courtesy of Keith Neubert
Total:
22 min
Prep:
10 min
Cook:
12 min
Yield:
6 servings
Level:
Easy
Total:
22 min
Prep:
10 min
Cook:
12 min
Yield:
6 servings
Level:
Easy
Total:
22 min
Prep:
10 min
Cook:
12 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons all-purpose flour
  • 1/2 cup celery, small dice
  • 1/2 cup onion, small dice
  • 1 can of kernel corn, drained
  • 2 teaspoons seafood seasoning
  • 1 can of clams with juice
  • 1 cup of Saltine crackers, crushed
  • 1/4 cup of cooked bacon, diced
  • 2 tablespoons chopped green onions
  • 1 cup russet potatoes, small dice
  • 1 cup milk

Directions

Watch how to make this recipe.

Bring a pot of water to a boil and add potatoes. Cook for 7 minutes. Drain and set aside. 

In a large saucepan on low heat, melt butter and add flour. Stir to make a paste or "roux," about 2 minutes. Add celery and onion and cook until they are soft, about 5-7 minutes. Add all other ingredients except green onions. Bring to a boil, and then simmer for 12 minutes. Stir in green onions and more crushed crackers and serve. 

Very good if made the day before serving and reheated the next day.

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