Yield: 4 Servings
|16 ounces||Clams; liquor reserved|
|16 ounces||Cream cheese|
|2 mediums||Potato; peeled & finely chopped|
|2 cups||Whole milk (or half and half)|
|½ large||Onion; finely chopped|
|Butter; for sauteing|
Slice mushrooms and saute in butter; remove and set aside. Lightly saute onion in covered pan. Once done, add to pot along with water and bring to a boil. Add potato and cook covered until potatoes are done. Chunk cream cheese as well as possible (to aid in melting it) and add with mushrooms and clams. When cream cheese has completely melted, add milk. Heat but do not allow to boil. Melt the butter and add to chowder just prior to serving.