“I love my Mom’s Clam Chowder; however, when you are cooking for one, her recipe makes up two weeks worth of chowder. I found this in a cookbook dedicated to smaller portions for one or two people. This recipe is a little richer than Mom’s and quicker too, since it utilizes canned soup as a base. But it’s hard to choose which one I actually prefer.” – April Ferre
Sherry Clam Chowder
- 6 Slices Bacon Cut In Small Pieces
- 1 Medium Onion Finely Chopped
- 1/2 Cup Celery Finely Chopped
- 1/4 Cup Butter Not Margarine
- 1 10.75-Ounce Can Condensed Cream of Potato Soup
- 1/2 Cup Milk or Half & Half
- 1 7-Ounce Can Minced Clams With Juice
- 1 Tablespoon plus 1 Teaspoon Dry Sherry
- 1 Medium Potato Diced
- 3/4 Teaspoon Thyme
- In a 3-quart pan over medium heat, cook bacon until crisp. Discard all but 2 tablespoons of the drippings. Add onion and celery and cook until limp, stirring occasionally.
- Add butter, potato soup, milk, and minced clams and their liquid. Thicken with flour/milk mixture.
- Add potatoes. Heat until potatoes are cooked. Stir in sherry and thyme.
2002 Adapted Recipe – April Ferre – From Sunset’s Cooking For Two … Or Just For You Cookbook, 1980