Creamy Clam Chowder

Nothing compares to a great big bowl of dreamy creamy clam chowder on a chilly day….and we sure have a lot of those kinds of days in Minnesota! Clam chowder is so easy to make, too!  This simple recipe is quick, delicious, and great for sharing with a group.

1 – 51 ounce can of baby clams (save the clam water –should have approximately 4 cups) If the large can’s aren’t available in your area, get enough small cans to equal the same approximate amount

7 – 8 potatoes, chopped into very small cubes (about 8 cups)

1 large onion, chopped

4 or 5 large cloves of garlic, peeled and minced

3T butter

1t salt

½ t pepper

1 16oz can evaporated milk

2 c coconut milk

Place onion in a large pot, add butter and sauté until onions soften. Add garlic and clam juice and cook to a low boil.  Add potatoes and salt, then cover and simmer 20 minutes or until the potatoes are just about done.  Add the clams, cook for 5 minutes on medium heat, then turn heat to low.  Stir in the milks and pepper and keep on lowest setting until ready to serve.  Feel free to adjust S&P amounts to suit your individual taste.

Makes enough for up to 8 – 10 people.

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