Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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New England Clam Chowder
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2 cans Snow’s Clam Chowder |
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¼ pound (1 stick) unsalted butter |
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½ pint heavy cream |
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1 small can evaporated milk |
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1 ½ teaspoons (1/2 TBSP) Dill weed |
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1 pint minced clams with juice |
Mix soup, cream, evaporated milk, and clams with juice. Heat. Add butter, stir until melted. Add dill weed, stir and serve.
NOTE: Michael and I took a trip to New England. My godchild told me to BE SURE to go to The Black Pearl in Newport, RI and get their clam chowder, as it was the best she’d ever had. So we did and it was wonderful. The last night of the tour I was telling two ladies at my table about it. One of them said she had that recipe. She had gotten it from a friend who, years ago, was a cook there. The above recipe is HALF of what she sent me, and Michael and I will get two meals out of it. I was unable to find Snow’s Clam Chowder (in Ft. Myers) anywhere but the Publix on Six Mile Cypress and Daniels. The original recipe did call for a large can of evaporated milk, which was a bit over 12 oz. I just bought a small can, which was a bit over 5 oz. I did the same with the clams. Rather than a pint of minced clams, I bought a small (5 oz) can of them. And it was PLENTY! You could easily feed four people with this amount.