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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a thin, simple chowder which reminds me of my summertime favorite on Cape Cod. Ingredients:
2 tablespoons butter |
1/2 yellow onion, chopped |
2 (8 ounce) bottles clam juice |
1 baking potato, peeled and diced |
1/2 cup heavy cream |
2 (6.5 ounce) cans minced clams, drained |
salt and ground black pepper to taste |
Directions:
1. Melt butter in a saucepan over medium-low heat. Cook onions in melted butter until clear, 3 to 4 minutes.
2. Pour clam juice into the saucepan. Add the potato; bring the mixture to a boil. Cook at a boil until potatoes are tender, about 10 minutes.
3. Reduce heat to medium-low. Stir heavy cream into the mixture; add clams. Continue cooking until the clams are warmed, 2 to 3 minutes. Season with salt and pepper.
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