Bay of Fundy Clam Chowder
This couldn't be an easier or yummier clam chowder. Just lovely.
- 1 pint clams
- 3 medium potatoes peeled,diced
- 1 clove garlic crushed
- 1 small onion finely chopped
- 1/2 cup milk or cream to taste
- salt and pepper to taste
Instructions say to steam enough clams to make 1 pint but I just used 2 small cans of baby clams from the store. Save the broth from clams whether cooking or canned.
Add potatoes, garlic and onion to broth.
Cover and simmer until potatoes are tender.
Heat milk in separate saucepan until bubbles form.
Add milk to mixture in pot. ( I used over a cup and it made it a little too thin - if you want it thicker then just add milk a bit at a time until you get consistency you like)
Add salt and pepper