Clam Chowder (rice) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Dozen chowder clams, opened, drained and chopped, Reserve broth and strain.
3 medium: Potatoes, diced
2 medium: Onions, diced
1/4: Ib bacon or fat back finely diced,
6 cup: Water,
1 cup: Celery, finely diced
1/2 cup: Fresh parsley, chopped finely Salt and Pepper to taste Cornstarch
Directions:
Dice potatoes and soak in cold water 10-15 minutes. Drain. Add bacon
to soup pot with water, onions, potatoes, celery and parsley. Cook
over medium heat until potatoes and onions are almost tender (20-30
minutes). Add chopped clams and reserved strained broth. Thicken with
cornstarch and cold water so clams and veggies just float.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
to soup pot with water, onions, potatoes, celery and parsley. Cook
over medium heat until potatoes and onions are almost tender (20-30
minutes). Add chopped clams and reserved strained broth. Thicken with
cornstarch and cold water so clams and veggies just float.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp