New England Clam Chowder I
Cuisine: American
Author: Kitchens
  • 2 cans clams
  • 1 Cup diced, peeled potatoes
  • 2 Tablespoons butter
  • 1/4 Cup chopped onion
  • 2 Cups milk, whole
  • 1/2 Cup Sherry, dry
  • salt, to taste
  • freshly-ground black pepper, to taste
  1. Drain clams, reserving the liquid.
  2. Cook onion in butter.
  3. Add potatoes and clam juice and cook until tender.
  4. Add clams and milk.
  5. Heat and season.
  6. Do not boil.
One of our favorites, this classic dish is delicious with "Oyster Crackers" or crumbled Saltines. If you plan to add these crackers, reduce the amount of salt you add to the soup. Be sure to taste it before adding any as clam juice can be salty.
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