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Stew's Award Winning New England Clam Chowder

Preparation Time: 10 MINUTES

Cooking Time: 25 MINUTES

Yield: 4 to 6 servings

Measurements Ingredients Savings Availability
1 stick  Butter Weekly Special $2.99 or 2/$5 Add to Shopping list
1-1/2 cups  Onion $0.89 ea Add to Shopping list
 

Diced. (About 2 medium onions)

1 cup  flour $ Add to Shopping list
1 14-oz. can or jar  Clam Juice

Not available at Stew's

1 cup  Milk Weekly Special $1.69 ea. or 2/$3 Add to Shopping list
1/2 cup  heavy cream $ Add to Shopping list
2 cups  Idaho Potatoes Weekly Special $1.79 ea. - Save $1.70 Add to Shopping list
 

Cubed and peeled. (About 4 medium potatoes)

1 28 oz. can  Canned Clams $ Add to Shopping list
 

Chopped.

1. In a soup pot over medium heat, melt the butter. Add the onions and the black pepper. Saute until translucent. Add the flour andmix well.



2. Add the clam juice and mix well. Add the milk and cream and bring to a boil.



3. Add the potatoes and cook over medium-high heat until they start to soften — don’t cook them too much or they will become mushy by the time you eat them. Add the clams and simmer for 5 minutes. Season to taste — very important!