Potato Clam Chowder


	Potato Clam Chowder


	Simple and easy potato clam chowder. Au gratin style packaged potatoes with whole kernel corn, broccoli florets, onion, minced clams, in a milk and clam juice soup base.

	Ingredients -

	4 cups hot Water 1 package Au Gratin Potatoes 1/2 teaspoon Coarse Salt 1 cup Whole Kernel Corn 1 cup Broccoli Florets 2 1/2 cups Milk 1/4 cup Onion, chopped 2 (6 1/2 ounces each) cans minced Clams, undrained

	Preparation:

	1. In a large saucepan, bring water, potatoes, and salt to a boil. 2. Boil 5 minutes, drain off water. 3. Stir in sauce mix, salt, corn, broccoli, milk, onion, and clams and clam juice. 4. Heat to boiling over medium heat, stirring occasionally. 5. Reduce heat to low. 6. Simmer, uncovered 5 minutes.

	Variations and Recipe Ideas:

Cooking Tip

Canned Clams

Canned clams are tender, sweet and very well suited for potato clam chowder.

Cooking Tip

Clam Broth

If fresh clams are available, add 24 well washed clams, 3 cups water, and favorite seasonings to a stockpot. Cover. Boil about 6 minutes. Strain clam broth through a fine cheese cloth. Use clams and broth.