Clam Chowder Canadian Military Style
Source of Recipe
Allrecipes,
Recipe Introduction
This is a thick, hearty chowder. I got the recipe from a
friend in the Canadian Army. Serve with fresh rolls or thick
slices of bread, if desired. Prep Time: approx. 10 Minutes.
Cook Time: approx. 35 Minutes. Ready in: approx. 45
Minutes. Makes 6 servings.
List of Ingredients
1/2 cup butter
2 stalks celery, chopped
1 onion, chopped
1/2 cup all-purpose flour
2 (6.5 ounce) cans minced
clams, drained with juice reserved
2 potatoes, peeled and cubed
1 (12 fluid ounce) can
evaporated milk
1/2 teaspoon dried thyme
salt and pepper to taste
My additions:
1/4 tsp liquid smoke
3 crisp pieces of bacon crumbled in soup
Recipe
Directions
1 In a large saucepan over medium high heat, combine the
butter, celery and onion. Saute for about 3 minutes, add the
flour and stir well to make a dry roux. Add the reserved
clam juice to make a paste, then slowly add enough cold
water to reach the desired thickness.
2 Add the potatoes, milk, thyme and salt and pepper.
Reduce heat to low and allow soup to simmer for about 20
minutes, or until the potatoes are tender. Add the clams and
allow to heat through.
|
|
member logon
