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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a favorite Sunday night meal for my family. I make with lots of potatoes and clams and serve it with corn muffins. Ingredients:
2 cans chopped clams |
1 onion, minced |
butter |
1 can crisp sweet corn |
russet potatoes or idaho potato |
half-and-half |
milk |
sherry wine |
Directions:
1. Boil the potatoes in their skins until tender.
2. Dry them and the skins will slip right off.
3. Cut into small dice and set aside.
4. Saute the onion in butter until translucent.
5. Add clams with juice and corn to the onion.
6. Simmer for a few minutes to combine the flavors.
7. Gently stir in cooked potatoes.
8. Chowder can be prepared ahead to this point.
9. Add combined milk and half and half to desired taste and consistancy.
10. Heat thoroughly, but do not boil.
11. Serve with warmed sherry on the side, to taste.
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