Classic Clam Chowder

4 - 6 servings

1 tbsp butter
2 potatoes, peeled & cubed
2 carrots, chopped
1 onion, chopped
2 cans minced clams with juice
1 cup milk
salt & freshly ground pepper to taste

Note: mussels, oysters or shrimp may be substituted in place of clams. If you use fresh or frozen seafood instead of canned, add 1/2 cup of clambroth or fish stock when adding seafood.

1. In large, heavy saucepan, melt the butter over medium heat. Add the vegetables and cook stirring often for 5 minutes, until lightly browned or softened.

2. Add the clams and their juices and enough water to cover all the ingredients. Bring to a boil. Lower the heat and let simmer until the vegetables are tender and the liquid is reduced by 1/2 - about 15 minutes.

3. Pour the milk into the saucepan and heat stirring constantly. Do not let boil. As soon as bubbles form, lower the heat and let simmer for 3 to 4 minutes, until the flavors have blended.

4. Season generously with salt and pepper and serve.

from 4-Step Soup Recipes by Sterling Publishing