Thursday, October 2, 2008

Potato-Clam Chowder

We had a clam chowder when we were at Pelican's Point Bar and Restaurant, Pismo Beach, CA. This is hubby's favorite too because it tastes good. This reminds me of the Boulavaise we had back in Philippines. We used to order boulavaise soup at Gaspacho's Grill and I missed it. Clam Chowder is creamier and there are different ingredients added. This can be eaten with crackers but in Phi, we eat it with rice. If you like clam chowder, try below's recipe with potato.

Prep Time:10 min
Start to Finish:30 min
Makes:4 servings

Ingredients

4 cups hot water
1 package (4.9 ounces) Betty Crocker au gratin potatoes
1/2 teaspoon salt, if desired
1 cup Green Giant Valley Fresh Steamers Niblets frozen corn
1 cup Green Giant SELECT frozen broccoli florets
2 1/2 cups milk
1 small onion, chopped (1/4 cup)
2 cans (6 1/2 ounces each) minced clams, undrained

Directions

Heat water, Potatoes and salt to boiling in 3-quart saucepan. Boil 5 minutes; drain.

Stir in Sauce Mix and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally.

Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until potatoes are tender.

Source: Betty Crocker

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