New England Clam Chowder

Southern Living
8 cups


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4 (6 1/2-ounce) cans minced clams
3 medium potatoes (2 pounds)
6 tablespoons butter or margarine, divided
1 small onion, diced
3 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper


Drain clams, reserving clam juice. Peel potatoes, and cut into 1/2-inch cubes.

Melt 2 tablespoons butter over medium heat in a Dutch oven; add diced onion, and saute until tender. Add clam juice and potato; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, 10 minutes or until potato is tender.

Remove 1 cup potato with a slotted spoon; mash potato and return to Dutch oven. Stir in clams, remaining 4 tablespoons butter, milk, salt, and pepper; cook, stirring occasionally, until thoroughly heated.

Created date

October 2003