quick search:    

Recipe Categories
 

Navigation
 

Blog
 


 

  New England Clam Chowder  
  << Go Back
  Difficulty: Easy
Rating: No Rating


2 cans clams
1 med onion, diced
4 celery stocks, diced
1/4 pd bacon, cut
2 cups red potatoes, cubed
thyme
S&P
milk

<b>Roux
2 Tb. Flour
2 Tb. oil</b>
Drain clams; add clam juice & water to juice to make 2 cups. Set aside.

Sauté bacon until crispy add onion, and celery sauté until tender. Add potatoes cook 2 minutes adding thyme, S&P. Add the clam juice mixture simmer about 10 minutes until potatoes are tender. Add clams.

Make your roux by mixing the flour and oil in a separate pan. Stir constantly when it begins to buddle whisk as much as you need into the soup to thicken. Add milk until you have the consistency you want.


Print: Full Page
 
Veggie Meals : Rachael Ray's 30-Minute Meals

  Veggie Meals : Rachael Ray's 30-Minute Meals
Simply Grande Gardening Cookbook

  Simply Grande Gardening Cookbook
Enclume Premier Freestanding Cookbook Holder, Hammered Steel

  Enclume Premier Freestanding Cookbook Holder, Hammered Steel
Ultimate Slow Cooker Cookbook

  Ultimate Slow Cooker Cookbook
Fix-It and Forget-It Cookbook

  Fix-It and Forget-It Cookbook