Cajun Clam Chowder

This is a dish I invented. The Cajun part comes from the Cajun Finishing Butter some of the better groceries here sell. I found it at Publix. There are clams in the South. I have seen them. Farmers raise them on Cedar Key. They keep seed clams in sheds on stilts . Then they plant them on nets they take out to sea. Later they harvest them. The farmers dry the nets in the driveways of their cottages.But I confess I used canned diced clams for this recipe.Here is what you need.


2 6.5oz cans of diced clams. Add their liquor to the chowder.

4 Yukon gold potatoes, peeled and diced.

1 yellow onion, diced.

4 tablespoons Cajun Finishing butter.

1 cup of heavy cream

Sea salt to taste

Fresh ground black pepper- a few twirls of the grinder.

Pre-boil the potatoes till soft, but not so much that they turn to mush.
Saute the onions in the butter till they are soft and sweet.
Put everything into a sauce pan until heated through.Use low to medium heat. Let the flavors mingle. You may even want to add more of the butter to taste.

This chowder is rich, but good. Makes enough for 2 servings.