... about the quick clam chowder I threw together for dinner tonight. It was amazingly simple -- so much so that I knew that if I didn't write it down right away I would never be able to do it again. And truth is, it doesn't take that much longer than opening a can on Campbells, but it is so very much better!
3 Tbl. unsalted butter
1/2 small sweet onion, finely diced
1 tsp. chopped garlic
1 1/2 Tbl. flour
1 can whole clams
1 cup beer
1 cup water
1 tsp. clam base
1 large red potato, cut into small spoon-size chunks
milk to taste
salt to taste
Saute onion and garlic in butter over medium heat until soft. Add four and stir to remove any lumps and keep from burning. Continuing to stir, cook an additional five minutes. Add clams, beer, water and clam base. Bring to a boil, reduce heat to simmer and add potatoes. Cook until potatoes are done (time will vary based on the size and age of the potatoes). Add milk, warm through, salt to taste.
Note: If making ahead of time, once potatoes are cooked through, cool and refrigerate or freeze. Before serving bring to simmer and add milk and salt.
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