Clam Chowder (Edit)

Yield

Ingredients

• 1 3/4 lbs russet potatoes

• 2 6.5 oz cans chopped clams

• 2 cups finely chopped onion

• 2 tsp pepper

• 2 10 oz cans whole baby clams

• 2 cups light cream or half and half

• 2 tablespoons unsalted butter

• 2 tablespoons instant mashed potato flakes

• Oyster Crackers

Directions

• Peel and cut potatoes into 1/2 inch cubes

• Cover potatoes with 1 inch of water

• Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are al dente, about 3 minutes

• Drain potatoes in colander and transfer to medium bowl. Let potatoes cool completely, about 30 minutes

• Finely dice the onion

• Add chopped clams and their juice, onion, 1 teaspoon salt, and pepper to potatoes and stir to combine

• Transfer mixture to 1-gallon zipper-lock bag, seal bag, and refrigerate for at least 1 hour up to 24 hours

• When ready to finish cooking chowder, drain whole clams in fine-mesh strainer set over bowl; reserve juice (need 1 cup; add water to make up difference)

• Combine potato/onion/clam mixture, clam juice, and remaining 1 1/2 teaspoons salt in large saucepan

• Bring to bare simmer over medium heat (bubbles should just begin to form along edge of saucepan), about 10 minutes

• Reduce heat to medium-low and cook, stirring often and adjusting heat to keep chowder just below simmer, until potatoes are mostly tender, about 5 minutes.

• Stir in whole clams and cream

• Increase heat to medium and cook, stirring often to keep chowder just below simmer, until potatoes are fully tender and chowder is hot throughout, about 5 minutes

• Off heat, stir in butter and potato flakes, if using, until combined