Post by Baking_Bud on Dec 29, 2002 13:17:26 GMT -6
Clam Chowder
14-1/2 ounces chicken broth
1/4 teaspoon thyme
1/8 teaspoon pepper
1 1/4 pounds potatoes -- peeled and diced
1 stalk celery -- sliced
1 medium onion -- diced
1 1/2 cups skim milk
2 tablespoons all-purpose flour
13 ounces clams, canned -- minced
Directions: In a saucepan, mix broth, thyme, pepper, potatoes, celery, and onion. Heat to a boil over high heat. Cover and cook over low heat for 15 minutes or until vegetables are tender. Gradually mix milk into flour until smooth. Gradually add to broth mixture. Add clams. Cook until mixture boils and thickens, stirring constantly. Serves 3-4.
14-1/2 ounces chicken broth
1/4 teaspoon thyme
1/8 teaspoon pepper
1 1/4 pounds potatoes -- peeled and diced
1 stalk celery -- sliced
1 medium onion -- diced
1 1/2 cups skim milk
2 tablespoons all-purpose flour
13 ounces clams, canned -- minced
Directions: In a saucepan, mix broth, thyme, pepper, potatoes, celery, and onion. Heat to a boil over high heat. Cover and cook over low heat for 15 minutes or until vegetables are tender. Gradually mix milk into flour until smooth. Gradually add to broth mixture. Add clams. Cook until mixture boils and thickens, stirring constantly. Serves 3-4.