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| Locke-Ober Clam Chowder Recipe |
Category: Stews
Rating:
N/A
Servings: 6
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Ingredients
1 tablespoon butter
1 large russet potatoes; peeled and chopped into 1
1 medium onion; chopped
1 cup bottled clam juice
2 cup fresh clams; chopped -or-
4 can chopped clams; 6.5 ounce,liquid reserved
1 cup whipping cream
3 tablespoon fresh dill; chopped
Cooking Directions:
Melt butter in heavy large saucepan over medium heat. Add potato and onion. Cook until onion in tender, about 6 minutes. Add enough bottled clam juice to reserved clam broth to measure 2 cups. Add to saucepan. Cover and cook until potato is tender, about 12 minutes. Add clams, cream and dill. Bring to a simmer. Season with salt and pepper.
Recipe by: Locke-Ober Restaurant
soups&,stews
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