Post by April B. on Oct 29, 2003 7:23:50 GMT -6
New England Clam Chowder
4 slices bacon
1 cup chopped celery
1 cup chopped onion
1/4 cup sifted flour
1 10oz bottle clam juice
1 cup water
2 6.5 oz cans chopped clams, drained, reserve liquid
1 tbsp. chicken instant bouillon or 3 chicken bouillon cubes
2 cups pared diced potatoes
1/8 tsp white pepper
2 cups coffee cream or half and half.
In large kettle cook bacon until crisp; remove and crumble.
In drippings, cook celery and onion until tender; stir in flour.
Gradually add clam juice, clam reserved liquid, water and
bouillon, stirring until smooth. Add potatoes and pepper.
Cover, simmer l5 minutes until potatoes are tender. Add
cream and clams - heat do not boil. Garnish with bacon.
Refrigerate leftovers.
You can add another can of clams but only use the juice of
the 2 cans. Recipe can be doubled.
4 slices bacon
1 cup chopped celery
1 cup chopped onion
1/4 cup sifted flour
1 10oz bottle clam juice
1 cup water
2 6.5 oz cans chopped clams, drained, reserve liquid
1 tbsp. chicken instant bouillon or 3 chicken bouillon cubes
2 cups pared diced potatoes
1/8 tsp white pepper
2 cups coffee cream or half and half.
In large kettle cook bacon until crisp; remove and crumble.
In drippings, cook celery and onion until tender; stir in flour.
Gradually add clam juice, clam reserved liquid, water and
bouillon, stirring until smooth. Add potatoes and pepper.
Cover, simmer l5 minutes until potatoes are tender. Add
cream and clams - heat do not boil. Garnish with bacon.
Refrigerate leftovers.
You can add another can of clams but only use the juice of
the 2 cans. Recipe can be doubled.
