4 medium potatoes, diced
1 medium onion, diced
3 tablespoons butter, margarine or bacon fat
1/2 cup or more of clams in their juice (canned will do)
1 can evaporated or condensed milk (or 1 cup milk or half & half)
1/2 teaspoon parsley flakes
salt, garlic and pepper to taste
Boil potatoes in enough sea water to cover until soft to touch. In a small frying pan, saute onions in butter. Add onions, clams and butter to potatoes in their seawater.
If using half & half, drain all potato water and use all canned clam juice. If using milk, drain all potato water and withhold some canned clam juice.
Slowly add milk over a low flame. Season with pepper, garlic and clam juice. Be careful not to boil. Top with parsley. Serves four.
Preparation time: 20 minutes.
Adapted from Cruising in Seraffyn by Lin Pardey
2 comments:
I would not use condensed milk-- that's the one used to make fondant, and it's quite sweet. However, I recall having this chowder on a dinner aboard SV Liza Jane, and enjoyed it very much. The company was fine too.
I thought there's a difference between sweetened condensed milk and just plain condensed milk? Anyway, that's Lynn Pardey's words, not ours. We use half and half and it is so good. Just made this recently, though should've made the magic bread with it too.
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