New England Clam Chowder With Ukranian Accents

1. 1

   Dice onions finely.

2. 2

   Dice one potato fine and 3 potatoes into large chunks.

3. 3

   Heat 1 gallon pot on medium flame.

4. 4

   When hot, put in butter (or may use salt pork), then onion and stir until onions are clear.

5. 5

   Add potatoes, then drain the clam juice into the pot, reserving the clams.

6. 6

   Add water until potatoes are almost covered. Add pepper, parsley, rosemary and stir.

7. 7

   Add salt as needed. Bring to a boil and reduce heat to simmer; cover.

8. 8

   Cook 1 hour, stirring frequently.

9. 9

   When potato chunks are tender, add clams and milk.

10. 10

    Heat but do not boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.