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2 strips bacon, diced
1 small onion, chopped
1 stalk celery, thinly sliced
3 cans (6-1/2 oz) minced clams
1 bottle clam juice (8 oz)
1 can cream style corn
2 cups frozen O'Brien style hash brown potatoes
1 ½ cup Kikkoman Pearl Unsweetened Soymilk
1/2 teaspoon salt
¼ cup fresh parsley, minced
6 round sourdough bread loaves
Cook bacon in a large saucepan over medium heat until crisp. Remove the bacon. Add onion and celery to the same pan; sauté over medium heat 5 minutes until onions are translucent. Add clam juice, corn, potatoes, soymilk and salt to the pan. Bring to a boil. Reduce heat and simmer until potatoes are tender 3-5 minutes. Stir in clams, bacon and parsley. Slice off the top 1½ inch of the bread, cut around the inside to create a 1 inch border around the inside. Hollow out the inside. Pour in the clam chowder.
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