Windjammer's Clam Chowder

Ken Fitzgerald, Bassist in Band

Ingredients

• 1 dozen cherrystone clams
• 1 large Idaho potato, peeled and cut in 1/2-inch dice
• ½ cup finely chopped onion
• 2 tablespoons butter
• 2 cups heavy cream
• 1 quart milk
• 3 drops Worcestershire sauce
• Salt and pepper to taste
• 2 tablespoons finely chopped dill

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    730 calories; 58 grams fat; 35 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 18 grams protein; 215 milligrams cholesterol; 434 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Have fish market open clams and reserve juice.
2. Separate clams from juice and chop clams coarsely.
3. Meanwhile, boil diced potatoes 5 to 10 minutes until done but still firm. Drain and reserve potatoes.
4. Saute onion in butter, cooking over low heat until transparent. In a saucepan combine onion, cream, milk and clam juice. Heat until almost boiling.
5. Add Worcestershire sauce and chopped clams. Simmer about 3 minutes until clams are just cooked through.
6. Taste and adjust seasonings with salt and pepper. Add potatoes and dill. Serve immediately.