Chunky Clam Chowder
By cwyorkiex3
Grandma stored potatoes in a cool and dry place, never in the refrigerator. She knew that storing potatoes in the refrigerator would cause them to become especially sweet and turn dark when they were cooked.
- 2
Ingredients
- 1 (5-ounce) can whole baby clams, undrained
- 1 large potato
- 1 small onion (about 1/2 cup chopped)
- 2/3 cup evaporated milk
- 1/8 teaspoon white pepper
- 1/8 teaspoon dried thyme
- 1 tablespoon butter
- Red bell pepper strips, optional for garnish
- Sprigs of thyme, optional for garnish
Preparation
Step 1
1.Drain clams; reserve juice. Add enough water to reserved juice to measure 2/3 cup.
2.Peel and coarsely chop the potato. Finely chop the onion. Combine clam juice mixture, potato and onion in a large saucepan. Bring to a boil over high heat.
3.Reduce heat to medium-low. Simmer mixture until potato is tender, about 8 minutes.
4.Add milk, pepper and thyme to potato mixture in saucepan. Increase heat to medium-high. Cook and stir 2 minutes. Add butter.
5.Cook until chowder thickens, about 5 minutes, stirring occasionally. Stir in the clams. Cook until clams are firm, about 5 minutes, stirring chowder occasionally.
6.Garnish chowder with red bell pepper strips and fresh sprigs of thyme, if desired. Since chowder freezes well, double the recipe, if desired, and freeze half for a quick weeknight dinner.
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