Email to Buny      

Seafood Chowder: Boardwalk Clam Chowder

Source of Recipe

unknown


List of Ingredients

1 rib celery, diced
1 onion, chopped
2 tablespoons fresh parsley, minced
1 tablespoon oil
1 potato with skin, cubed
1 carrot, sliced
24 ounces chicken broth
2 cups nonfat evaporated milk
1 can clams (13 oz), drained, reserving liquid
2 tablespoons flour
1 tablespoon cornstarch
1/2 teaspoon black pepper
2 tablespoons dry sherry


Recipe

Saute celery , onions and parsley in oil until onions are translucent. Add potatoes and carrots, and cook for 2-3 minutes; then add chicken broth and simmer 15 minutes. Add 1 1/2 c. evaporated milk and juice from clams, and heat. combine flour and cornstarch with remaining 1/2 c. evaporated milk, and add to chowder along with seasonings. Bring to a boil, stirring constantly, and cook until soup is thickened and flour taste is gone. Add chopped clams and sherry last, and stir well, cooking just until clams are heated through. Serves 6.