Clam Chowder

Recipe by bspratt
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil the potatoes in their skins until tender.
  • Dry them and the skins will slip right off.
  • Cut into small dice and set aside.
  • Saute the onion in butter until translucent.
  • Add clams with juice and corn to the onion.
  • Simmer for a few minutes to combine the flavors.
  • Gently stir in cooked potatoes.
  • Chowder can be prepared ahead to this point.
  • Add combined milk and half and half to desired taste and consistancy.
  • Heat thoroughly, but do not boil.
  • Serve with warmed sherry on the side, to taste.
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