Clam Chowder
1 Tbsp. Oil
1 cube ham bouillon, dissolved in 1/3 cup water
2 large onions, chopped
1 qt. Clams, chopped, reserve juice
2 medium size white potatoes, chopped or diced
1/4 tsp. Thyme, dried or fresh
1/2 tsp. Pepper
Parched cornmeal
Water, as needed
Peppers, chopped (optional)
Celery, chopped (optional)
Sauté` onions in oil; add clam and ham broth and cook slowly for a few minutes. Add potatoes, reserved clam juice, thyme and pepper. Do not add salt for native clams. Cook until potatoes are done. Shake 2 tablespoons parched meal into pot to start; add more for thicker chowder. If green peppers and celery are used add to the onions and oil. Yield: 4 generous servings.
Try this topped with oyster crackers and garnish with paprika or chives for color.
Per Serving: 191 calories, 5 g. fat, 18 g. protein, 221 mg sodium, 1 mg cholesterol
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