Name: Locke-Ober Clam Chowder
Ingredients: 1 tb Butter; 1 lg Russet potatoes; peeled and chopped into 1/2" cubes; 1 md Onion; chopped; 1 c Bottled clam juice; 2 c Fresh clams; chopped -or-; 4 cn Chopped clams; 6.5 ounce,liquid reserved; 1 c Whipping cream; 3 tb Fresh dill; chopped

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John Broger

CATEGORY	CUISINE	TAG	YIELD
Dairy		Soups &, Stews	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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: Locke-Ober Restaurant
Posted to recipelu-digest Volume 01 Number 537 by Kj375 <Kj375@aol.com> on
Jan 15, 1998

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