Prep 15 mins
Cook 20 mins
A wonderful New England comfort food.
- 1 quart soft-shell clam, lightly steamed (just until the shells open)
- 1 onion, chopped
- 3 medium potatoes, diced
- 2 tablespoons parsley, chopped
- 1⁄4 lb butter
- 2 cups milk
- salt and black pepper
- Melt butter in a saucepan, add onion and cook until tender but not brown.
- Add potatoes and just enough water to cook potatoes (about ten minutes).
- When potatoes are tender add parsley, salt and pepper, and clams with their juice.
- Just before serving add 2 cups milk and heat but do NOT boil.
This sounds a lot like my father-in-law's recipe (which I lost) from Norfolk, VA. Only he started out with frying some bacon and adding the rest of the ingredients to it. It was a thin soup but, oh, so good! I prefer the thin version over the thicker one.
Hubby came home yesterday with a bag full of fresh clams!! I have been making clam chowder like this for years, it is a great recipe. He steamed and shelled the clams, strained the clam juice and I did the rest! I prefer a creamy clam chowder, hubby likes it just like this!
Whoops...don't use condensed milk in any soups or chowders. It containes sugar and is better used in desserts. (Use evaporated milk instead!)