Windjammer's Clam Chowder

Name: Windjammer's Clam Chowder
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: new england
Ingredients: 1 dozen cherrystone clams; 1 large Idaho potato, peeled and cut in 1/2-inch dice; 1/2 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

By Glenn Collins

Updated Oct. 12, 2023

Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Rating: 3(8)
Comments: Read comments

Ken Fitzgerald, Bassist in Band

Featured in: NOW, IN THE CENTER RING, CIRCUS COOKING

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

Preparation

Step 1
Have fish market open clams and reserve juice.
Step 2
Separate clams from juice and chop clams coarsely.
Step 3
Meanwhile, boil diced potatoes 5 to 10 minutes until done but still firm. Drain and reserve potatoes.
Step 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.
Step 5
Add Worcestershire sauce and chopped clams. Simmer about 3 minutes until clams are just cooked through.
Step 6
Taste and adjust seasonings with salt and pepper. Add potatoes and dill. Serve immediately.