Prep Time: 15 minutes
Cook Time: 35 minutes
Doris Hurley of Sacramento shares this easy recipe from Dooger's Seafood and Grill in Seaside, Ore. Hurley says Dooger's has gotten rave reviews in local newspapers for their delicious clam chowder.
1 pound boiling potatoes, peeled
1 cup half-and-half (or more)
½ cup whipping cream
4 (6½-ounce) cans chopped clams, drained, reserving juice
¼ teaspoon seasoned salt
Pinch ground thyme
Freshly ground white pepper
1 teaspoon sherry
Cook potatoes in a large pot of boiling, salted water until a knife pierces centers easily, about 25 minutes. Drain, transfer potatoes to a bowl. Mash lightly. Scald half and half and cream in a heavy, large saucepan. Add potatoes, clams, ¾ cup reserved clam juice, seasoned salt, thyme, pepper and sherry. Bring soup to a simmer, stirring frequently, thinning with more half-and- half, if desired. Ladle into bowls and serve.
Per Serving: 348 calories; 18 grams protein; 30 grams carbohydrates; 18 grams fat (12 saturated, 5 monounsaturated, 1 polyunsaturated); 97 milligrams cholesterol; 1,618 milligrams sodium; 2 grams fiber; 1 gram sugar; 46 percent calories from fat.