Summer Clam Chowder
 
Prep time
Cook time
Total time
 
Recipe type: Soup
Serves: 3 servings
Ingredients
  • 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
Instructions
  1. Heat butter in large pot until foaming subsides.
  2. Add onion, sweet potato, and pepper. Saute until soft.
  3. Add garlic and ⅓ tarragon. Stir around until aromatic, about 30 seconds.
  4. Add liquid from canned clams. Stir to combine.
  5. Add half and half, and sherry, and simmer 10 minutes.
  6. Add remaining tarragon, clams, corn, and white pepper to taste. Stir to combine.
  7. Cook until heated through, about three minutes.
  8. Serve immediately.
Recipe by Savory Nature at http://savorynature.com/2016/07/14/summer-clam-chowder/