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!
I have been making this chowder for many years and love it in its original; however, it is much better with how I have changed it. I now use the large clam chowder can from Costco (I like lots of clams in my chowder), about 6 pieces of bacon that I have cooked to almost done, white wine, all leeks rather than onion/leeks and garlic. When we our friends get together for a soup night, I am always requested to bring the clam chowder.