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New England Clam Chowder Recipe

December 11th, 2012 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2ouncesbacon fat
  2. 2ouncesbutter
  3. 1largeonion, diced
  4. 6stalkscelery, diced
  5. 1tablespoongarlic, minced
  6. 1/2 shreddedcarrot (optional)
  7. 1/2cupflour
  8. 1/2cupinstant mashed potatoes
  9. 4 chefpotatoes, peeled and chopped
  10. 1quartclam juice
  11. 3cups choppedclams
  12. 1 1/2cupshalf-and-half
  13. 1/4cupfresh parsley, chopped
  14. 1dropTabasco sauce
  15. 1/2teaspooncelery salt
  16. 1/2teaspoonthyme
  17. 1bay leaf
  18. 2tablespoons choppedparsley(garnish)

DIRECTIONS

  1. Melt butter and bacon fat in large pot.
  2. Sautee onion, celery garlic (and 1/2 cup shredded carrots, if using) until tender.
  3. Add seasonings (parsley, Tabasco, celery salt, thyme & bay).
  4. Add flour and instant mash potatoes.
  5. Turn off flame and stir until flour is no longer visible.
  6. Add the clam juice and stir.
  7. Turn flame back on to high and continue stirring (constantly) to avoid sticking.
  8. Bring to a boil.
  9. Add potatoes and stir.
  10. Cook for 15 minutes or until potatoes are tender.
  11. Add clams.
  12. Stir.
  13. Add cream.
  14. Stir.
  15. Simmer for 1/2 hour.
  16. Add salt and pepper, to taste.
  17. Serve garnished with fresh parsley and enjoy!

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