Oyster Chowder with Clams Recipe

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Oyster Chowder with Clams

From Dorothy McNett's recipes at www.dorothymcnett.com.

1-2 potatoes, peeled and chunked
2 tablespoons sweet butter
1/2 cup very finely chopped onion or leeks
1 cup fresh small oysters and their liquid
1/2 teaspoon fine sea salt
1/4 teaspoon white pepper
3 cups whole milk
1 cup half and half
8-12 small fresh clams
1 teaspoon sherry, optional
small dash of hot red pepper, if desired
oyster crackers

Peel potato, cut into cubes and microwave, covered, 3 minutes. Set aside. In large saucepan with heavy bottom, melt butter and cook the onions slowly without browning for at least 5 minutes. Add the oysters and their liquid and cook and stir 2-3 minutes, or until they curl at the edges. Add the potato pieces, salt, pepper, milk, and half and half. Bring to a boil, reduce and simmer gently 5 minutes to blend flavors, do not let it boil. Add the clams, sherry, paprika and pepper. Simmer several minutes until clams pop open. Taste and correct seasonings. Serve with oyster crackers.

Recipe created 1998-09-28.

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