Clam Chowder

Clam Chowder


Prep: 15 minutes

Cook: 40 minutes



2 tablespoons butter
1½ cups onion, chopped
1 garlic clove, finely chopped
2 (6.5 ounce) cans chopped clams, drained, liquid reserved
3 cups milk
2 large russet potatoes, peeled and chopped (about 3 cups total)
1 (7.6 ounce) can cream (Nestlé Media Crema)
½ teaspoon salt
¼ teaspoon ground black pepper
Toasted bread (Bimbo)
Fresh herbs for garnish
Hot pepper sauce (optional)


Melt butter in large saucepan over medium heat.  Add onion and garlic; cook, stirring constantly, for 5 minutes or until softened.  Add to same saucepan the reserved clam liquid, milk, potatoes, cream, salt and pepper.  Bring to a boil.  Reduce heat to low; cook, stirring occasionally, for 25-30 minutes or until potatoes are soft and soup is thickened.  Stir in clams; cook until heated through.  Add pepper sauce to taste.  Serve warm with Bimbo Toasted Bread.  Garnish with herbs.


Recipe courtesy Nestle