- Cook bacon in Dutch oven or large saucepan over medium-low heat until crisp. Reserving pan drippings, remove bacon.
- Add onion and celery to same pan; sauté over medium heat 5 minutes, or until onion is translucent.
- Reserving liquid, drain clams. Add clam liquid and juice, corn, potatoes, soymilk and salt into pan. Bring to boil. Reduce heat and simmer 3 to 5 minutes, or until potatoes are tender.
- Stir in clams, bacon and parsley. Serve immediately.
New England-Style Clam Chowder
ingredients
2 strips bacon, diced
1 small onion, chopped
1 stalk celery, thinly sliced
2 cans (6-1/2 oz. each) minced
clams
1 bottle (8 oz.) clam juice
1 can (14-3/4 oz.) cream-style
corn
2 cups frozen O’Brien-style hash
brown potatoes
1-1/2 cups Pearl Original Organic Soymilk
1/4 teaspoon salt
1/4 cup minced fresh parsley
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
