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| New England Clam Chowder | ||
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Ingredients: |
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¼ lb bacon, diced 2 medium onions, diced 3 - 6½ oz. can of clams with liquid reserved 2-3 T all-purpose flour 3 large potatoes, diced 3 carrots, diced 3 stalks of celery, diced 1 1/2 t salt ¼ t celery salt ¼ t pepper 2 cups half and half 1 cup milk 1 T butter or margarine | ||
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Preparation: |
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In large saucepan or Dutch oven over medium heat, cook bacon until lightly browned; add onions and cook until tender, about 5 minutes. Drain clams. Add enough water to clam liquid to make 2 cups. Stir flour into onion mixture until blended. Gradually stir in clam liquid mixture and cook, stirring constantly, until mixture is slightly thickened. Stir in potatoes, carrots, and celery, salt, celery salt, and pepper, cover and cook until the vegetables are tender, about 20 minutes or so. Don't forget to constantly stir. Add clams, milk and butter; cover and cook until heated through, about 5 minutes, stirring often. Makes about 10 cups | ||
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Fukui North America
110-B Bonnechere St.W.
Eganville, Ontario K0J 1T0
CANADA
Email:
don@bishopaquatic.com or call 613-639-3474
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