Clam Chowder, Locke-Ober's

By arthurlemay

Ingredients

• 1 tablespoon butter
• 1 large russet potato, peeled and diced
• 1 medium onion, chopped
• 1 cup clam juice
• 2 cups clams, chopped (or 4- 6 1/2 oz. Cans chopped clams)
• 1 cup reserved clam broth or liquid
• 1 cup heavy cream
• 3 tablespoons chives, chopped

Preparation

Step 1

In a large, heavy bottomed saucepan over medium heat, melt the butter. Add the potatoes and onions. Cook until the onion is tender, about 6 minutes.

In a measuring cup, add the bottled clam juice to the reserved clam liquid to measure 2 cups. Add to the saucepan.

Cover saucepan and cook until the potatoes are tender, about 12 minutes.

Add the chopped clams, cream and chives. Bring to a simmer. Season with salt and pepper to taste.