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New england clam chowder
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| Artist: |
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| Categories: |
Soups & Stews |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 4
| slice | Bacon | | 3/4
| tsp | Salt | | 2
| | Green Onions, Chopped | | 1/2
| tsp | White Pepper | | 4
| med | Potatoes, Peeled | | 1
| cup | Whipping Cream | | 3
| tbsp | All-Purpose Flour | | | -Parsley, Chopped | | 2
| cup | Milk | | | -Basil Leaves | | 13
| oz | Clams, Minced w/liquid |
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Procedures:
| 1 | Use a large, heavy saucepan. | | 2 | Yields 4 servings saute bacon until crisp. | | 3 | Add the green onions and potatoes. | | 4 | Saute for a few minutes. | | 5 | Sprinkle with flour. | | 6 | Add milk and stir to blend. | | 7 | Bring to a boil. | | 8 | Simmer, stirring, until potatoes are tender. | | 9 | (20 minutes). | | 10 | Add salt and pepper. | | 11 | Add the clams with their liquid. | | 12 | Add the whipping cream. | | 13 | Heat the soup, stirring, just until simmering. | | 14 | Do not boil or clams will toughen. | | 15 | Sprinkle with parsley and basil leaves. | | 16 | Serve at once. |
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