WINDJAMMER'S CLAM CHOWDER

Windjammer's Clam Chowder image

Ken Fitzgerald, Bassist in Band

Provided by Glenn Collins

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 dozen cherrystone clams
1 large Idaho potato, peeled and cut in 1/2-inch dice
1/2 cup finely chopped onion
2 tablespoons butter
2 cups heavy cream
1 quart milk
3 drops Worcestershire sauce
Salt and pepper to taste
2 tablespoons finely chopped dill

Steps:

Have fish market open clams and reserve juice.
Separate clams from juice and chop clams coarsely.
Meanwhile, boil diced potatoes 5 to 10 minutes until done but still firm. Drain and reserve potatoes.
Saute onion in butter, cooking over low heat until transparent. In a saucepan combine onion, cream, milk and clam juice. Heat until almost boiling.
Add Worcestershire sauce and chopped clams. Simmer about 3 minutes until clams are just cooked through.
Taste and adjust seasonings with salt and pepper. Add potatoes and dill. Serve immediately.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 19 grams, Carbohydrate 36 grams, Fat 58 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 36 grams, Sodium 1230 milligrams, Sugar 17 grams, TransFat 0 grams