In the kitchen: My NEAT recipe for potato clam soup

By nanarose

Ingredients

• Jan’s Potato Clam Chowder Recipe: Serves 2 (can be doubled)
• 2 large baking potatoes, skins on
• 1/2 carrot shredded
• 2 cloves garlic minced
• 1 medium onion, diced
• 2 8-oz. cans chopped clams in clam juice
• 1/2 cup to 1 cup of half and half or milk (depending on how much liquid you prefer)
• 1/2 tsp salt

Details

Servings 2
Adapted from womentowomen.com

Preparation

Step 1

½ tsp salt

1. Scrub potatoes, cutting out any eyes or bad spots.

2. Mince garlic, dice onion, shred carrots.

3. Place clams & clam juice, carrot, onion, & garlic in pot with potatoes.

4. Add just enough water, if necessary to cover contents of pot.

5. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender 10-15 minutes.

6. Remove cover last few minutes of cooking to reduce liquid if necessary.

7. Let cool slightly.

8. Mash some of the potatoes in pan with other ingredients or leave the in pieces.

9. Add ½-1 cup of milk or half and half depending on consistency you want.