Posted by Mandy Starnes | Feb 3, 2020 | Recipes
A big “thank you” goes out to Mandy for sharing this recipe with us. She recommends giving this a go when you have leftover trout from a fish fry!
900ml chicken broth
1 bottle of clam juice
1 & 1/2 cups of water
1 can of baby clams
1-2 cooked, and deboned trout
3 medium potatoes cut into small cubes or thinly sliced.
1 cup frozen corn kernels
3/4 cup chopped green onions or leeks
1 tsp poultry seasoning
2 tsp chicken oxo
1/2 tsp paprika
2 tsp black pepper
1-2 tsp of parsley
4 strips of bacon, cubed and fried crispy.
2 cups cream or milk
Pour broth, clam juice, and water into a large pot.
Add the clams, trout, potatoes, and corn.
Bring to a boil; then add the bacon, leeks or onions and spices.
Add the creamo, or milk, depending on your preference.
Bring to a boil again, and let simmer for 30-45 minutes, until the potato slices are soft.