Potato Clam Chowder
I ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays. —Betty Ann Morgan, Upper Marlboro, Maryland
Ingredients
- 2 cans (6-1/2 ounces each) minced clams
- 2 bacon strips, chopped
- 1 medium onion, chopped
- 2 tablespoons all-purpose flour
- 1 cup water
- 1-3/4 pounds potatoes (about 4 medium), peeled and cut into 3/4-in. cubes
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon dried thyme
- 1/4 teaspoon dried savory
- 1/8 teaspoon pepper
- 2 cups 2% milk
- 2 tablespoons minced fresh parsley
Reviews
iT'S GOOD, AND BEST SERVED WITH LOBSTER ;))) BUT DO UNDERSTAND THERE ARE TWO TYPES OF CLAMS: 'SOFTSHELL = IPSWICH CLAMS, AND 'HARD SHELL = 'QUAHOGS', IN CLAM-HAPPY RHODE ISLEND !! wE PREFER THE QUAHOGS ...(SOMETIMES CALLED 'CHERRY STONES' WHEN SMALL) .. ROAST CHICKEN ALSO GOES WELL WITH THESE, AND LOBSTER, FOR A 'CLAM BAKE MEAL'
Linda the recipe calls for 2 cups of 2% milk
I don't see milk in the ingredients but the directions say "add milk".
I used chicken stock instead of water, when I make it again I will probably use more clam juice instead of the water. Also, I used more clams, 17oz, it was delicious.
A
Love lobbster,cheese and seafood-uncle had seafood business way back in 1979 moreover its from new england a place I would love to visit when I get a chance to visit the U.S which definitely may in 5 years time -till that time can always see lovely recipies and dream about lovely things-cant I ????