Russet potatoes; peeled and chopped into 1/2" cubes
1 mittel
Onion chopped
1 Tasse
Bottled clam juice
2 Tasse
Fresh clams; chopped -or
4 Dose
Chopped clams; 6.5 ounce, liquid reserved
1 Tasse
whipping cream
3 Esslöffel
Dill fresh, chopped
die Zubereitung:
Melt butter in heavy large saucepan over medium heat. Add potato and onion. Cook until onion in tender, about 6 minutes. Add enough bottled clam juice to reserved clam broth to measure 2 cups. Add to saucepan. Cover and cook until potato is tender, about 12 minutes. Add clams, cream and dill. Bring to a simmer. Season with salt and pepper.
