Clam Chowder

  • 2 Tbsp butter
  • 1 1/2 cups chopped onion
  • 1 clove garlic, finely chopped
  • 2 - 6.5 oz. cans chopped clams, drained, liquid reserved
  • 3 cups milk
  • 2 large russet potatoes, peeled and chopped (about 3 cups total)
  • 1 - 7.6 oz. can NESTLÉ Media Crema
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • Hot pepper sauce (optional)
  • BIMBO Double Fiber Toasted Bread or Toasted Bread
  • Fresh herbs for garnish image placeholder

Melt butter in large saucepan over medium heat. Add onion and garlic; cook, stirring constantly, for 5 minutes or until softened.

Stir in reserved clam liquid, milk, potatoes, media crema, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 25 to 30 minutes or until potatoes are soft and soup is thickened.

Stir in clams; cook until heated through. Add hot pepper sauce to taste. Serve warm with toasted bread. Garnish with herbs.

Servings: 4 to 6
Submitted by: Recipe Group Member
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder