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    New England Clam Chowder – from Mae West


    Source of Recipe


    unknown

    List of Ingredients




    The core of a fresh cauliflower (not the flowerettes)
    2 cups beef stock, bouillon or water
    1 10-ounce can clams and broth
    1 tablespoon butter
    1 tablespoon minced onion
    2 cups heavy cream
    1 sprig or 1/2 teaspoon minced parsley
    Salt to taste

    Recipe



    Dice the cauliflower. Heat the cream and stock together. Add the
    cauliflower. Simmer uncovered for 10 minutes, or until the cauliflower is
    the consistency of cooked potato. Add the other ingredients and heat
    through.

 

 

 

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