View Single Post
  #6  
Old 08-28-2007, 03:12 PM
MagiePerdu's Avatar
MagiePerdu MagiePerdu is offline
Big Buddy
 
Join Date: Feb 2006
Location: Oklahoma City
Posts: 22,649
MagiePerdu is a MBB VIPMagiePerdu is a MBB VIPMagiePerdu is a MBB VIPMagiePerdu is a MBB VIPMagiePerdu is a MBB VIPMagiePerdu is a MBB VIPMagiePerdu is a MBB VIPMagiePerdu is a MBB VIPMagiePerdu is a MBB VIPMagiePerdu is a MBB VIPMagiePerdu is a MBB VIP
Default Chowdah

New England Clam Chowder

INGREDIENTS:

1 slice hickory-smoked bacon, chopped
1/2 teaspoon butter
1 cup onion, minced
1 medium garlic clove, minced
1 tablespoon all-purpose flour
1 can clams (6-1/2 ounces)
1 cup bottled clam juice
1-1/2 cups Half and Half
1/4 teaspoon white pepper
2 medium potatoes, boiled, peeled and diced

DIRECTIONS:

In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic over low heat. Do not brown, just sweat the veggie. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat.

Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.
__________________
Life is just a chance to grow a soul.
Reply With Quote