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Dooger's Clam Chowder

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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.

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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.

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