Dooger's Clam Chowder

By WheretheMagicHappens

This recipe is from the cookbook "Coasting & Cooking" Chefs of the Pacific Northwest Share" by Barbara Williams. This recipe is from Dooger's in Cannon Beach, Oregon.

Ingredients

• 1 lb Boiling Potatoes
• 1 cup Half and Half
• 1/2 cup Whipping Cream
• 16 ounces Clams
• 1/4 tsp Seasoning Salt (savor salt)
• Dash of Ground Thyme
• Dash of White Pepper

Details

Servings 2

Preparation

Step 1

Peel and boil potatoes. Drain and mash lightly. Set aside.

Put clams in a pot and heat. Add potatoes and seasonings. Let simmer to keep hot. Heat milk and cream until scalding. Add to clam mixture.

Put a dab of butter in the bowl before serving.