North wood clam chowder

Yield: 6 servings

Measure Ingredient
6 mediums Potatoes,peeled and cut into 1/2\" cubes
6 cups Chicken stock (You can use canned chicken broth.)
2 \N 6 1/2 oz cans minced clams,drained - save liquid
1 tablespoon Lemon juice
1½ medium Onion,diced
1 \N 6 oz pkg. fresh mushrooms,sliced in three pieces lengthwise
4½ tablespoon Butter
⅓ cup Flour
3 \N Bay leaves
1½ cup Whipping cream
2½ cup Cooked wild rice
½ teaspoon Pepper

Salt to taste Golden sherry

Saute onions and mushrooms in butter until onions are clear. Put potatoes,broth,clam liquid and lemon juice in a 6 qt. soup pot.Boil 20 minutes.Add flour to onions and mushrooms,stir until smooth. Add onion mixture to soup pot.Toss in bay leaves and pepper, add salt to taste,cook for 10 minutes.Stir often.Add clams,cream and wild rice.Heat - stirring constantly.Just before serving add sherry to taste.

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