Joanne Weir Follow @ChefJoanneWeir

Jean's Clam Chowder

Jean's Clam Chowder

Serves 6


1 medium yellow onion, chopped
5 tablespoons unsalted butter
3 large yellow or red potatoes, peeled and ½-inch dice
3  10-ounce cans whole baby clams, reserve liquid
2 cups milk or evaporated milk
Salt and freshly ground black pepper


Melt 3 tablespoons of the butter in a large saucepan over medium heat.  Add the onions and cook until soft, 5 to 7 minutes. 

Increase the heat to medium high.  Add 2 cups of water, juice from the clams and the potatoes to the pan and simmer until the potatoes are tender, about 10 minutes.  Add the clams and simmer 5 minutes.  Add the milk and the remaining 2 tablespoons butter. 

Season to taste with salt and pepper.  Bring to a low boil over medium high heat and serve.