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Jammies' POTATO CLAM CHOWDER




Source of Recipe


From Member Jammies


Recipe Introduction


(this is a jammies ORIGINAL, NOT something I ripped off.....LOL)



List of Ingredients




5 cups (already made) mashed potatoes
2 cups water
15-16 oz. can of clams WITH clamjuice
1 cup chopped onion
1 cup chopped celery
1 cup chopped potatoes, UNCOOKED
1 Tbsp Spike seasoning (could probably use Mrs. Dash too)
1/2 tsp celery seed
1 tsp parsley flakes
1 tsp basil
1 tsp thyme
1 tsp minced garlic (hey, I like garlic in just about anything....)

Recipe



Using a large soup pot with lid and over medium-LOW heat, STIRRING OFTEN TO PREVENT BURNING AT BOTTOM OF THE POT; cook together: mashed potatoes, clams, water, and all other ingredients (except chopped potatoes, celery and onions) until done. You might want to wait till soup is about 1/2 hr. from being done before you add the chopped potatoes, celery and onions, or they will be overcooked when the rest of the soup is "done". [I like those to be "chunky" and cooked, but not mushy.]

Chowder should be thicker than soup, so don't "thin" the mashed potato "base" too much at the beginning of cooking; you can always add more water if you NEED to, or if it is too thick.

Ladle into soup bowls; put a bit of parsley, pepper, etc. on top of the chowder if desired (to make it look pretty).

(You could probably serve this with some sort of "oat flour biscuit" if you can have that much carb or you could fall back on the proverbial salad.....I would be open to suggestions here, cuz I don't really have any.....LOL)

[I THINK that this makes approximately 8 1/2 cup servings; with 2 oz protein, 1/2 cup carb, and 1/2 cup (?) vegetables per serving.

My PERSONAL opinion of this was that I found it to be a very satisfying version of traditional New England clam chowder, but WITHOUT THE MILK OR CREAM that is usually used....the mashed potato base gave me the feeling that I was having something "richer" than a thin soup (almost a cheat, really!) but WITHOUT THE GUILT of using milk........I also seasoned it a bit more than might be usual, as I wanted to make it more appealing in a "spices used" way too.....