| Ingredients: 1 3/4 Pound(s) half-inch cubes potato, russet 2 6.5 ounce cans clams, minced 1 chopped onion, white 1 Teaspoon(s) salt 2 Teaspoon(s) freshly ground black pepper 2 10 ounce can clams, whole baby 1 1/2 Cup(s) cream, heavy 1/2 Cup(s) milk 2 Tablespoon(s) butter, unsalted 2 Tablespoon(s) Instant mashed potato flakes |
Directions:
Peel and cube the potatoes. Add potatoes and just enough water to cover them to a cold pan. Bring to a boil then reduce to simmer and cook for about three minutes. Cook until al dente. Drain and let cool in a bowl, about 30 minutes. Add two cans of chopped clams with fluid to the potatoes. Add chopped onion, 1 tsp salt, and pepper. Mix and place in a ziplock bag to chill for one hour. Place mixture in a pan. Strain the fluid from baby clams and reserve 1 cup. Add 1 cup of clam brine to the mixture (add water if necessary to get to 1 cup) Add 0.5 teaspoon of table salt. Heat to a bare simmer over medium heat, not a boil. After about 10 minutes, the mixture should reach a bare simmer, then reduce heat to medium low and cook another 5 minutes. When potatoes are done, add baby clams. Add light cream. Cook at medium for 5 minutes. Take off heat and add butter, potato flakes. Serve with oyster crackers. |