New England Clam Chowder Recipe

New England Clam Chowder Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
2 tbsp: CLARIFIED BUTTER,
3 each: HEARTS OF CELERY, CHOPPED
2 each: LEEKS, WHITE PART ONLY, CHOP
1 each: SPANISH ONION, CHOPPED
1 each: IDAHO POTATO, PEELED AND DIC
3 tsp: WHITE FLOUR,
20 each: TOP NECK CLAMS, SHELLED,
CHOPPED, STRAINED, AND JUICE
RESERVED,
1 cup: HEAVY CREAM,
1 1/2 cup: WATER,
SALT TO TASTE,
1: Simmer the celery, leeks, and onions in clarified butter for
six minutes. Add potatoes. Add the flour to thicken, continually
stirring.,
2: Add the chopped clams and juice. Continue simmering for one,
minute. Add the heavy cream and water. Simmer for,
5: minutes. Add,
salt to taste.,
To bring out the full flavor of this delicious chowder, remove it
from the heat and allow it to sit for a few minutes. this,
steeping will enrich its taste. If the chowder is too thick, add
more water.,

Recipe via Meal-Master (tm) v8.05

Directions:

Title: NEW ENGLAND CLAM CHOWDER NO. 636
Categories: Soups
Yield: 1 Servings

4 sl Bacon
3/4 ts Salt
2 Green Onions, Chopped
1/2 ts White Pepper
4 md Potatoes, Peeled
1 c Whipping Cream
3 tb All-Purpose Flour
-Parsley, Chopped
2 c Milk
-Basil Leaves
13 oz Clams, Minced w/liquid

Use a large, heavy saucepan. Yields 4 Servings Saute bacon until
crisp. Add the green onions and potatoes. Saute for a few minutes.
Sprinkle with flour. Add milk and stir to blend. Bring to a boil.
Simmer, stirring, until potatoes are tender. (20 minutes). Add salt
and pepper. Add the clams with their liquid. Add the whipping cream.
Heat the soup, stirring, just until simmering. Do not boil or clams
will toughen. Sprinkle with parsley and basil leaves. Serve at once.


Source from luhu.jp