Summer Clam Chowder
Recipe type: Soup
Serves: 3 servings
- 1-2 Tablespoons butter
- Pinch of salt
- 1 medium onion, minced
- 1 red fresno pepper, deveined and seeded, minced
- 2-3 cloves garlic, crushed and finely chopped
- 1 medium sweet potato, peeled and diced
- 2 cans whole or minced clams (if whole, chop to chunks)
- 3 Tablespoons fresh tarragon, divided
- 1 quart fresh half and half
- 3 ears of corn, stripped
- 2 Tablespoons dry sherry
- White pepper to taste
- Heat butter in large pot until foaming subsides.
- Add onion, sweet potato, and pepper. Saute until soft.
- Add garlic and ⅓ tarragon. Stir around until aromatic, about 30 seconds.
- Add liquid from canned clams. Stir to combine.
- Add half and half, and sherry, and simmer 10 minutes.
- Add remaining tarragon, clams, corn, and white pepper to taste. Stir to combine.
- Cook until heated through, about three minutes.
- Serve immediately.
Recipe by Savory Nature at http://savorynature.com/2016/07/14/summer-clam-chowder/
3.4.3177