New England Clam Chowder Recipe
I wasn't satisfied with other recipes I came across for clam chowder, so I devised this one. Everyone who's tried it raves about it. The dish is great on a cold day.
This recipe is:
Contest Winning
10-12 Servings
Prep: 15 min.
Cook: 30 min.
Ingredients
4 medium potatoes, peeled and cubed
2 medium onions, chopped
1/2 cup butter
3/4 cup all-purpose flour
2 quarts milk
3 cans (6-1/2 ounces each) chopped clams, undrained
2 to 3 teaspoons salt
1 teaspoon ground sage
1 teaspoon ground thyme
1/2 teaspoon celery salt
1/2 teaspoon pepper
Minced fresh parsley
Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; stir until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through. Yield: 10-12 servings (3 quarts).
Nutrition Facts: 1 serving (1 cup) equals 254 calories, 13 g fat (8 g saturated fat), 45 mg cholesterol, 678 mg sodium, 26 g carbohydrate, 1 g fiber, 9 g protein.
New England Clam Chowder published in Country December/January 1995, p49
Tip
Keep Clams Tender
Homemade clam chowder is a real treat! The trick to wonderfully tender clams is to add them at the end of cooking. If they cook too long, they become tough. —Evelyn Joy, Alameda, California
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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