"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Locke-Ober Clam Chowder Recipe

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This recipe for Locke-Ober Clam Chowder, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bon Appetit
Added: Tuesday, May 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. butter
1 large russet potato, peeled, cut into 1/2 in. cubes
1 medium onion, chopped
1 c. (about) bottled clam juice
2 c. chopped fresh clams or 4 (6 1/2 oz.) cans chopped clams, drained, liquid reserved
1 c. whipping cream
3 tbsp. chopped fresh dill or chives

Directions:
Directions:
Melt butter in heavy large saucepan over medium heat. Add potato and onion. Cook until onion is tender, about 6 min. Add enough bottled clam juice to reserved clam liquid to measure 2 cups. Add to saucepan. Cover and cook until potato is tender, about 12 min. Add clams, cream and dill. Bring to simmer. Season with salt and pepper.

 

 

 

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