New england clam chowder #02
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Clarified butter |
| 3 | Hearts of celery; chopped | |
| 2 | Leeks; white part only, chopped | |
| 1 | Spanish onion; chopped | |
| 1 | Idaho potato; peeled and diced | |
| 3 | teaspoons | White flour |
| 20 | Top neck clams; shelled, chopped; strained, juice reserved | |
| 1 | cup | Heavy cream |
| 1½ | cup | Water |
| Salt to taste | ||
Directions
Date: Sun, 21 Apr 1996 04:29:32 -5 From: "Greg - LiveTV" <LiveTV@...> 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.
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MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #112
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .