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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Locke-Ober Clam Chowder Recipe

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This recipe for Locke-Ober Clam Chowder is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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