Quick clam chowder
Four 6 1/2 oz. cans of chopped clams, drained and juice reserved
8-oz bottle clam juice
4 gold potatoes, peeled and diced
1 onion, diced
1 Tbsp. butter
1 Tbsp. olive oil
2 Tbsp. fresh parsley, chopped
Add reserved and bottled clam juice to a large saucepan over medium heat. Add potatoes and bring to a boil.
Reduce heat to low; simmer until potatoes are tender. Meanwhile, in a small skillet over medium heat, cook onion with butter and oil until soft and lightly golden.
Add onion mixture and clams to potato mixture. Simmer for 15 minutes. Stir in parsley, salt and pepper to taste. Serve with crackers. Enjoy!
Lori Lesley is the owner of her home-based business Rollin’ the Dough. She can be reached at firstname.lastname@example.org.