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| Coast to Coast - Bob's Clam Hut is a favorite! This is Bob (not our "Bob") from Traverse City, Michigan, proudly wearing his Bob's Clam Hut T while visiting with his new grandson in Manhattan Beach, California. Before heading to California, Bob was in Maine dining at Bob's. He was "nuts over how good the food was" (clams and scallops) at Bob's Clam Hut so the word is out from Maine, to New Jersey (where friends live) to Michigan to California. | ||
| Bob's Clam Hut Clam Chowder | |||||
| Preparation Time : | 30 minutes : | ||||
| Cook Time : | 35 minutes : | ||||
| Yield : | 14 Servings : | ||||
| 2 medium potatoes, peeled, cut into 1/4 inch dice. | |||||
| 1 small onion, minced |
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| 1 rib celery, chopped | |||||
| 5 cups clam juice | |||||
| 1 cup water | |||||
| 1 tablespoon fresh thyme or 1 teaspoon dried | |||||
| 1 tablespoon butter | |||||
| 1 tablespoon Worcestershire sauce or to taste | |||||
| 1/2 teaspoon salt or to taste | |||||
| freshly ground pepper | |||||
| 2 cups minced clams | |||||
| 4 cups whipping cream | |||||
| Combine potatoes, onion, celery, 1 cup of the clam juice, 1 cup water,thyme, butter, Worcestershire, salt and pepper to taste in stockpot or Dutch oven. Heat to boil, stirring often. Reduce heat; simmer until potatoes are soft, about 20 minutes. | |||||
| Stir in clams, cook for 5 minutes then add the remaining 4 cups of clam juice and cream to clam mixture. Heat to simmer, about 10 minutes. Do not boil . | |||||
| Nutritional Information per serving: | |||||
| Calories : | 290 | Fat : | 27g | Saturated Fat : | 16g |
| Calories from Fat | 81% | Cholesterol | 100mg | Sodium | 545mg |
| Carbohydrates | 8g | Protein | 6g | Fiber | .05g |
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