Side Pannel
Locke-Ober Clam Chowder
Ingredients List
- 1 tb Butter
- 1 lg Russet potatoes; peeled and
- -chopped into 1/2" cubes
- 1 md Onion; chopped
- 1 c Bottled clam juice
- 2 c Fresh clams; chopped -or-
- 4 cn Chopped clams; 6.5
- -ounce,liquid reserved
- 1 c Whipping cream
- 3 tb Fresh dill; chopped
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.
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.
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