Whether you’re an east coaster or craving to eat like one, our clam chowder recipe is for you. We keep it simple with canned clams– no shucking here! Add this recipe as your soup season staple.
Ingredients:
- 1 medium onion
- 2 tablespoons butter
- 2 large potatoes
- 2 10oz cans baby clams
- ¾ teaspoon salt
- Dash of hot sauce
- 4 cups half and half
Directions:
- Chop the onion.
- Heat the butter in a large pot over medium heat. Add the chopped onion and sauté until softened, about five minutes.
- While the onions are cooking, peel and dice the potatoes.
- Drain the clam juice from the clams and add it to the pot.
- Add the potatoes, along with the salt and hot sauce. Give everything a good stir. There should be enough liquid to just barely submerge the potatoes.
- Bring to a boil and cook until the potatoes are tender, about fifteen minutes.
- Add the clams and half and half. Heat but do not boil or the clams could get tough. Serve hot!
This clam chowder is creamy and full of flavor without being too complicated. Serve with bread or crackers for an added crunch and a simple side salad for a fresh green. You’ve got a meal that’s as comforting as it is satisfying.
Clam away,
Katie + Beth | Twins at the Table
