I'm not going to bore you with the story of how this recipe came about or how to pick the right potatoes for this because first of all, there is no big story and second of all, I like for people to experiment and come up with what suits their taste buds. Enjoy, y'all!
Ingredients:
- Half stick of butter (real butter, please)
- 2 medium potatoes (washed, peeled and diced)
- 3 - 10 oz cans of whole baby clams (I used Bumble Bee)
- Half gallon of half & half (I used Great Value from Walmart)
- Salt & Pepper (optional)
The method:
- In a medium sauce pan, add the butter and melt over low heat while you prep the potatoes. Once the butter is melted, add the potatoes. You're going to let these slowly cook over low heat until you can easily stab them with a fork. This is a good time to season.
- While you're waiting on your potatoes to cook (and don't forget about them because you don't want them mushy) open your cans of clams and let them drain.
- Once the potatoes are fork stab-able, add 3/4 of the carton of half and half and let it slowly warm up, still over low heat.
- Add the clams and let simmer for about 5 minutes. Enjoy!
