Wednesday, October 20, 2010


What should one do if one has about 3/4 cup of leftover white clam sauce, four small red potatoes, and some cooked leeks and mushrooms in the fridge? Make chowdah, of course! I also threw in some corn, scallions, and parsley.


2 leeks, thoroughly rinsed and chopped
4 oz white mushrooms, sliced
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
2 cups clam juice
2 cups water
1 Knorr's fish bouillon cube
4 small red potatoes, cut into large dice
3 cans chopped clams
1/2 cup corn kernels
1 cup heavy cream
salt and pepper
chopped scallions
fresh parsley

In a stock pot, sauté leeks and mushrooms in butter and oil over medium heat until leeks are very soft, about 20 minutes. Stir in chopped garlic. Raise heat and add clam juice, water, and bouillon cube. Bring to a simmer and add potatoes; cook until tender, about 10 minutes. Turn down the heat and stir in clams, corn, and cream, plus salt and pepper to taste. Cook until clams and corn are heated through.

Ladle into bowls and garnish with scallions and parsley.

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