Clambake Chowder


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Clambake Chowder
Clambake Chowder
Ingredients
2 tbsp. butter
2 medium red potatoes cut into small dice
1 cup chopped onion
2 tbsp. flour
2 (8- oz.) bottles clam juice
2 cups fat-free half & half
1½ cups corn
2 tsp. fresh thyme minced
1 cup cooked clams OR shelled and minced
2 (6.5- oz.) cans clams drained, minced
1/2 lb. hot Italian sausage cooked and drained
Salt and freshly ground pepper to taste
Directions
If you are using leftover steamed potatoes, add at
the end along with the clams.

Prep time: 25 minutes,
Cook time: 50 minutes

Melt butter in a medium saucepan; add potatoes
and onions
and cook for about
10 minutes or until onions are soft, stirring
occasionally.
Add flour; cook, stirring
constantly, for one minute. Add clam juice and half
& half;
cook and stir until
slightly thickened. Add corn and thyme; cook for
about 15
minutes or until
potatoes are cooked through. Season to taste with
salt and
freshly ground
pepper. Add clams and sausage; cook until heated
through.

Makes 4 servings.
Wine Suggestion
Chardonnay. Beer Pairing: Samuel Adams Boston Lager The bright flavors of a pilsner like this one are an ideal match for a creamy chowder. And it’s from the Northeast, too!

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