Monday, September 21, 2015

Smoked baby clam and shrimp chowder conbread

5 heaping tablespoons skinny shrimp chowder
3 heaping tablespoons roasted corn
1 3.75 oz. package Geisha brand smoked baby clams in cottonseed oil
1/3 cup yellow cornmeal
2 level tablespoons egg white, (or you can use one egg)
Garnish with smoked paprika
Optional: A level tablespoon of parmeasean cheese will give it a bit of a bang, but I was not allowed dairy when I made this.

Stir right in a small sauté pan using your finger or a small plastic spoon, I used 8". Place in oven at 350, no need to pre-heat, your cornbread will be ready about five minutes after the oven reaches 350.

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