Seafood Chowder: Baked Clam Chowder
Source of Recipe
Recipe By: catgurrl, from The Seattle Times
List of Ingredients
3 cans chopped clams (6-1/2 ounces each)
2 medium white potatoes peeled and diced
2 large ribs celery diced
1 medium onion peeled and diced
2 medium clove garlic peeled and minced
2 Tbsp butter or margarine
3 Tbsp flour
2 cups milk
1 cup evaporated milk
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp dried thyme crushed
1 bay leaf
1/4 cup minced parsley Recipe
1. Drain the clams and combine the juice with the potatoes, celery, onion and garlic in a large pan. Bring to a boil, reduce the heat and simmer for 25 minutes. Lightly crush the vegetables with a fork.
2. Melt the butter or margarine in an ovenproof pot, add the flour and cook for 1 minute. Stir in the milk, evaporated milk, salt, pepper, thyme and bay leaf. Simmer until slightly thickened, about 5 minutes.
3. Stir the clams and milk mixture into the vegetables. Bring the soup to a simmer. Place in a preheated 275-degree (F) oven and bake for 30 minutes. Stir twice during the baking time. Stir the parsley into the chowder and serve. Makes 6 servings.
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