CLAM CHOWDER

Clam Chowder image

My favourite clam chowder recipe. Not much to get in the way of the clams except for some potatoes, cream and butter. Sometimes, austere simplicity is the only way to go.

Provided by evelynathens

Time 33m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb potato, peeled
1/2 tablespoon butter
3/4 cup finely chopped onion
1 small garlic clove, very finely minced
1 cup half-and-half
1/2 cup whipping cream
4 (8 ounce) cans chopped clams, drained (juice reserved, pass through strainer lined with a bit of cheesecloth to catch any grit)
1/4 teaspoon salt (preferably seasoned)
1 pinch dried thyme
white pepper
4 tablespoons butter
2 tablespoons fresh parsley, minced

Steps:

Cook potatoes in salted water until tender, about 25 minutes. Drain. Mash lightly.
In a saucepan, melt butter over medium heat and saute onion and garlic until translucent, and starting to go a light gold, 6-8 minutes.
Add the half and half and cream, ¾ cup reserved clam juice, salt, thyme and white pepper and heat to scalding.
Add potatoes and clams.
Bring to simmer, stirring frequently. Thin with some milk if desired.
Serve immediately, floating 1 pat of butter per bowl of soup and dusting with parsley.

Nutrition Facts : Calories 563.9, Fat 33.2, SaturatedFat 19.6, Cholesterol 173.8, Sodium 408.1, Carbohydrate 32.5, Fiber 3, Sugar 2.3, Protein 33.9

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