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The best new england clam chowder
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| Artist: |
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| Categories: |
Seafood, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/4
| lbs | Butter (1 stick) | | 1
| cup | Chopped onions | | 1
| cup | Chopped celery | | 1/2
| cup | Flour | | 4
| cup | Clam juice, heated | | 2
| oz | Salt pork, scored | | 2
| | Bouillon cubes | | 12
| oz | Chopped clams | | 2
| cup | Boiled, diced potatoes |
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Procedures:
| 1 | Saute the onion and celery in the butter until the onion is tranlucent. | | 2 | Add the flour to make a roux, stirring well. | | 3 | Add the heated clam juice slowly, stirring constantly. | | 4 | Add the bouillon cubes and scored salt pork. | | 5 | Stir in the clams and the potatoes. | | 6 | Remove from the heat and let stand for 20 minutes. | | 7 | Remove the salt pork before serving. | | 8 | [regis and kathy lee live program; aug 12, 1992] |
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