Seashore Chowder
Source of Recipe
unknown
List of Ingredients
6 slices bacon, cut into 1-inch (2.5-cm) pieces
2 cups (480 ml) cubed 1/2 inch (12 mm) new red potatoes
1/2 cup (120 ml) chopped onion
1/2 cup (120 ml) chopped celery
3 T (45 ml) butter or margarine
3 T (45 ml) all-purpose flour
3 cups (720 ml) milk
8 oz (224 g) can oysters, drained, rinsed
6-1/2 oz (182 g) can clams, drained, rinsed
2 teaspoons (10 ml) basil leaves
Pinch of cayenne pepper
1/4 cup (60 ml) chopped fresh parsley
Recipe
In 3-quart (3-liter) saucepan cook bacon over medium heat for 5
minutes; add potatoes, onion and celery. Contine cooking, stirring
occasionally, until potatoes are tender (15 to 20 minutes). Remove
from pan; set aside. In same pan melt butter; stir in flour until
smooth and bubbly (1 minute). Add potato mixture and remaining
ingredients except parsley. Cook over medium heat, stirring
occasionally, until heated through (10 to 15 minutes). Stir in parsley.
Makes 4 servings.
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