Clam Chowder

This is adapted from a recipe that Judy Callaway, a co-worker at UC Davis, brought to a potluck. Everybody loved it so much that she kindly shared her recipe. This makes a lot – I recommend a half recipe for singles or those who do not like leftovers.

Servings: 8

10 medium red potatoes, unpeeled, chopped
1 onion, chopped
water
4 cans (7 oz) chopped clams, undrained
1/2  cup butter
16 oz lowfat cream cheese
1 quart fat-free half & half
salt and pepper to taste

Directions

  1. Place potatoes and onions in large pot.  Cover with water.  Boil until potatoes are tender, about 15 minutes.
  2. Add remaining ingredients. Heat through.
  • Judy also added  1/2 lb bacon, chopped & cooked until crisp, but I usually don’t do this.
  • You can thicken the soup with cornstarch if desired  – I don’t think this is needed.
  • Marissa Davis Hefner’s variation: substitute 2 cups chopped ham for clams, add 2 cups frozen corn & chopped green chile to taste (we use about 1/2  cup).

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