Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Cape Hatteras Clam Chowder




Source of Recipe


Marla


List of Ingredients




Cape Hatteras Clam Chowder

Olive oil cooking spray
3 large cloves garlic, pressed or minced
1 onion, chopped
1 cup chopped celery (3 stocks)
3 carrots, sliced
3 medium potatoes pealed and diced
½ teaspoon thyme
¼ teaspoon dried oregano
4 cups chicken or vegetable stock
¼ cup dry white wine - optional
2 cups clam juice
¼ teaspoon salt and fresh ground black pepper to taste
3 cups chopped steamed clams (approximately 4 cans)
1/4 teaspoon saffron threads (optional)
1 teaspoon extra virgin olive oil



Recipe



1. Spray a 4 to 6 quart sauce pan or Dutch oven with cooking spray and heat over medium high for 2 to 3 minutes. When pan is hot add garlic and onion and sauté until lightly browned. Add celery and continue to sauté until tender about 5 minutes. Add a little wine or water if vegetables begin to stick or dry out.

2. Add stock, clam juice and wine to pan along with carrots, potatoes, thyme, oregano, salt, pepper and saffron. Simmer soup stirring often until potatoes and carrots are tender.

3. Add clams and continue to simmer an additional 3 to 4 minutes until heated through. Remove from heat stir in olive oil and adjust seasonings if necessary. Soup goes well with hot and crusty sourdough bread if desired.

Yield: 8 1-½ cup servings