Clam and Potato Chowder

Method

1. Cook the potatoes: In a large pot, bring the clam juice or fish stock to a boil. Add the diced potatoes and cook until tender, about 10 minutes.

2. Prepare the chowder base: In a separate pan, melt the butter over medium heat. Stir in the clams and cook for 2 minutes.

3. Combine and simmer: Add the clams and heavy cream to the pot with the potatoes. Reduce the heat to low and let the chowder simmer for 5 minutes.

4. Season and serve: Add salt and pepper to taste. Serve warm, garnished with chopped parsley or chives.

Nutrition Facts

Per serving