CLAM & HERB CHOWDER
SERVES 4.
Sweet smoked paprika
2 sprigs thyme plus 1 tbs thyme leaves
1 pound potatoes, cut into pieces
3 tbs chickpea flour
1 tbs olive oil
Salt and Pepper
1 1/2 cups milk
2 cans 10 oz each baby clams in water
1 onion, chopped
4 cloves garlic, 2 finely chopped, 2 very thinly sliced
Heat oven to 300 degrees. Coat a baking sheet with cooking spray. Add garlic slices in an even layer. Spray again with cooking spray. Bake until golden and crisp 15 min. In a pot, heat oil. Add chopped garlic and onion, cook until softened. Add flour, cook 1 min. Stir in 1 cup water, clams and their liquid, potatoes, milk and thyme sprigs. Bring to a boil, simmer until potatoes are tender and soup is thickened. Season with salt and pepper. Top with baked garlic chips, paprika and thyme leaves, then SERVE...
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Another Great Group of *~ Beth ~*
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