Hunter's clam chowder

Yield: 4 Servings

Measure Ingredient
16 ounces Clams; liquor reserved
16 ounces Cream cheese
2 mediums Potato; peeled & finely chopped
2 cups Whole milk (or half and half)
1 cup ;Water
¼ cup Butter
½ pounds Mushrooms
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.

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