CLAM: Rhode Island Chowder #3
Source of Recipe
Our Family Recipes
Recipe Link: http://www.geocities.com/ourfamrecipes/chowder.html
* Exported from MasterCook *
Rhode Island Chowder #3
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Regional, Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound salt pork -- cubed
1 garlic clove -- finely chopped
1/2 cup onion -- finely chopped
1/2 cup leeks -- thinly sliced
1/2 cup green pepper -- chopped
1/2 cup carrots -- diced and pared
1/2 cup celery -- chopped
3 cups potatoes -- pared and diced
-- into 1/2-inch
-- pieces
2 teaspoons salt
2 cups boiling water
2 bottles clam juice -- (1 pint size each),
-- (4 cups total)
12 ounces canned minced clams
1 can whole peeled tomatoes -- undrained (16 oz)
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/4 cup parsley -- chopped
1 bay leaf
1/3 cup ketchup
1 tablespoon butter or margarine
1 tablespoon flour
In 5-quart Dutch oven or heavy kettle, slowly cook salt pork until crisp.
Add garlic, onion, and leek. Cook until tender, about 5 minutes. Add green pepper, carrot, celery, potatoes, salt, boiling water, and clam juice.
Drain canned clams. Reserve the clams and add liquid to pot. Cover and bring to a boil. Cover kettle and simmer gently until potatoes are just tender, about 20 minutes. Add tomatoes, thyme, pepper, parsley, bay leaf, ketchup, and reserved clams. Melt butter in small saucepan. Stir in flour. Remove from heat and add a little hot mixture. Blend until smooth. Add to rest of hot mixture, stirring to blend. Cover and simmer 15 to 20 minutes.
Yield: 8 to 10 servings.
Found at: http://www.geocities.com/ourfamrecipes/chowder.html
Source:
"Our Family Recipes"
S(Formatted for Master-Cook by):
"Judi Mae Phelps (judimae@earthlink.net)"
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