Clam Chowder Using Canned Clams - cooking recipe

Ingredients
    1 1/2 cups water
    1 1/2 cups potatoes, cubed
    1 small onion, chopped fine
    2 (15 ounce) cans clams or (15 ounce) cans mussels
    2 (15 ounce) cans evaporated milk
    1 teaspoon butter
    salt and pepper
Preparation
    Drain the liquid from the canned clams/mussels and add enough water to make 1 1/2 cup.
    Place liquid in a sauce pan Add onion, S& P and potato.
    Cook at medium heat until veggies are tender (about 10 minutes).
    Reduce heat to low.
    Add clams/mussels, evaporated milk and butter.
    Heat until warmed through Do not boil.
    Check seasoning and serve with oyster (or common) crackers.

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