Locke-ober clam chowder
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | large | Russet potatoes; peeled and chopped into 1/2\" cubes |
| 1 | medium | Onion; chopped |
| 1 | cup | Bottled clam juice |
| 2 | cups | Fresh clams; chopped -or- |
| 4 | cans | Chopped clams; 6.5 ounce,liquid reserved |
| 1 | cup | Whipping cream |
| 3 | tablespoons | 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.
Recipe by: Locke-Ober Restaurant Posted to recipelu-digest Volume 01 Number 537 by Kj375<Kj375@...> on Jan 15, 1998