Clam chowder, new england style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | eaches | Clams |
| 1¾ | cup | Half & half |
| 3 | cups | Water |
| 1 | tablespoon | Soy sauce |
| ½ | pounds | Sliced pork |
| 2 | eaches | Cloves garlic, crushed |
| 3 | tablespoons | Butter |
| 1 | teaspoon | Basil |
| 1 | each | Sliced onion |
| 1 | teaspoon | Parsley |
| 3 | eaches | Diced potatoes |
| 1 | teaspoon | Thyme |
Directions
Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat through. Serve hot.
Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 04-16-95