Recipe - Locke-Ober Clam Chowder

1 tablespoon Butter
1 lg Russet potatoes; peeled and
chopped into 1/2" cubes
1 md Onion; chopped
1 cup Bottled clam juice
2 cup Fresh clams; chopped or
4 cn Chopped clams; 6.5
ounce,liquid reserved
1 cup Whipping cream
3 tablespoon Fresh dill; chopped

Melt butter in heavy large saucepan over medium heat. Add potato and onion.
Cook until onion in tender, about 6 minutes. Add enough bottled clam juice
to reserved clam broth to measure 2 cups. Add to saucepan. Cover and cook
until potato is tender, about 12 minutes. Add clams, cream and dill. Bring
to a simmer. Season with salt and pepper.

Recipe by: LockeOber Restaurant

Posted to recipeludigest Volume 01 Number 537 by Kj375 Kj375@aol.com on
Jan 15, 1998