Prep 5 mins
Cook 20 mins
Enjoy all the flavors of a classic clam chowder without wondering where on earth you'll store all the leftovers! Great with a sandwich for lunch, or as an appetizer for a seafood supper.
- 1⁄2 cup potato, peeled and cubed
- 1⁄4 cup onion, chopped
- 1⁄8 teaspoon salt
- 1⁄2 cup water
- 1 (6 1/2 ounce) canchopped clams, drained
- 2⁄3 cup milk
- 1 tablespoon butter
- 1 slice bacon, cooked and crumbled
- black pepper
- In pot, cook potato, onion, salt and pepper in water until potato is tender.
- Add all remaining ingredients and heat through, but not allowing to boil.
This was just the thing to satisfy my craving for clam chowder in a house where I'm the only chowder eater! The liquid is thin like you'd get at a chowder house on the Oregon coast, not thick and gluey like you'd get at a chain restaurant or out of a can, and that's a very good thing. <br/><br/>Note: one medium russet potato ? like you'd get from a five pound bag of potatoes ? yields about one cup, diced, so I just went ahead and doubled the recipe. And it turned out that my daughter used all of the milk this morning, so I substituted about 2/3 cup of cream for the 1 1/3 cup of milk doubling calls for: that was almost too rich for me, so I'll probably just use milk the next time, for the sake of my waistline if nothing else (and yes, there will definitely be a next time!).
It's a good thing that this only made one bowl of soup...if it had yielded four bowls, I would have eaten all of them. This was practically effortless to make, and the results were very tasty. Next time I make this (probably tomorrow), I'll add some chopped carrot at the beginning, just to give the soup a little color. By the way, I didn't use any bacon; it was still good! Thanks for posting this!