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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A different clam chowder. Quick and easy enough for a weeknight. Ingredients:
1 large leek, chopped |
4 medium potatoes, diced |
8 ounces clam juice |
3 cups chicken broth |
4 tablespoons butter, divided |
7 ounces shelled clams |
2 tablespoons flour |
1 cup skim milk |
salt |
pepper |
Directions:
1. Chop leek and place in a bowl of cold water; agitate leeks with fingers to loosen dirt.
2. Dice potatoes.
3. In a large, heavy bottomed pot, saute leeks in 2 T. butter over medium heat until bright green and fragrant.
4. Add clam juice and chicken broth.
5. Add potatoes and simmer until potatoes are tender.
6. While potatoes are simmering, in a saucepan, over medium-low heat, melt remaining butter.
7. Add flour and whisk into butter, cooking for a couple of minutes.
8. Add milk and whisk until smooth.
9. Whisk constantly until mixture becomes very thick and bubbly.
10. Add white sauce to potato/leek mixture and stir with a wooden spoon until combined well.
11. Add clams, and salt & pepper to taste.
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