Monday, April 8, 2013

Chunky Clam Chowder

Chunky Clam Chowder
by grandmaskitchen.com


Ingredients
Serves 2 
1 (5-ounce) can whole baby clams, undrained
1 large potato
1 small onion (about 1/2 cup chopped)
2/3 cup evaporated milk
1/8 teaspoon white pepper
1/8 teaspoon dried thyme
1 tablespoon butter
Red bell pepper strips, optional for garnish
Sprigs of thyme, optional for garnish


Drain clams; reserve juice. Add enough water to reserved juice to measure 2/3 cup.

Peel and coarsely chop the potato. Finely chop the onion. Combine clam juice mixture, potato and onion in a large saucepan. Bring to a boil over high heat.

Reduce heat to medium-low. Simmer mixture until potato is tender, about 8 minutes.

Add milk, pepper and thyme to potato mixture in saucepan. Increase heat to medium-high. Cook and stir 2 minutes. Add butter.

Cook until chowder thickens, about 5 minutes, stirring occasionally. Stir in the clams. Cook until clams are firm, about 5 minutes, stirring chowder occasionally.

Garnish chowder with red bell pepper strips and fresh sprigs of thyme, if desired. Since chowder freezes well, double the recipe, if desired, and freeze half for a quick weeknight dinner.
Chunky Clam Chowder
by grandmaskitchen.com


Ingredients
Serves 2 
1 (5-ounce) can whole baby clams, undrained
1 large potato
1 small onion (about 1/2 cup chopped)
2/3 cup evaporated milk
1/8 teaspoon white pepper
1/8 teaspoon dried thyme
1 tablespoon butter
Red bell pepper strips, optional for garnish
Sprigs of thyme, optional for garnish


Drain clams; reserve juice. Add enough water to reserved juice to measure 2/3 cup.

Peel and coarsely chop the potato. Finely chop the onion. Combine clam juice mixture, potato and onion in a large saucepan. Bring to a boil over high heat.

Reduce heat to medium-low. Simmer mixture until potato is tender, about 8 minutes.

Add milk, pepper and thyme to potato mixture in saucepan. Increase heat to medium-high. Cook and stir 2 minutes. Add butter.

Cook until chowder thickens, about 5 minutes, stirring occasionally. Stir in the clams. Cook until clams are firm, about 5 minutes, stirring chowder occasionally.

Garnish chowder with red bell pepper strips and fresh sprigs of thyme, if desired. Since chowder freezes well, double the recipe, if desired, and freeze half for a quick weeknight dinner.

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