Preparation:
Trim green onions and slice thinly; reserve 1/4 cup of the green part for garnish.
In large heavy saucepan, heat 1 tbsp vegetable oil over medium heat; cook onions for 3 minutes, stirring often.
Drain clams and add to pan along with corn; cook for 3 minutes, stirring occasionally.
Stir in milk and 1/4 tsp pepper. Add cheese by spoonfuls, stirring gently after each addition until blended. Cook, stirring often, until steaming. Serve sprinkled with reserved green onion. |
