member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to sweet sara      

Recipe Categories:

    NEW ENGLAND CLAM CHOWDER


    Source of Recipe


    email

    List of Ingredients




    2 (6 to 8 oz.) cans minced clams
    6 slices bacon, cut up
    1 large onion, chopped
    1/4 c. flour
    2 c. potatoes, diced
    3 Tbsp. butter
    4 c. milk

    Recipe



    Drain clams, reserving liquid. Add enough water to
    liquid to make 3 cups.
    In large saucepan, saute bacon and onion together until onion is
    tender,
    but bacon is not crisp. Stir in flour until well blended. Add reserved
    clam liquid and potatoes; simmer until the potatoes are done, but still
    firm. Add butter and milk; heat just to boiling. Do not boil or milk
    will curdle.
    Season with salt and pepper to taste. Makes 6 servings.
    Note: To make Manhattan Clam Chowder, follow New England Clam Chowder
    recipe, omitting milk and adding with the potatoes, 3 cups cooked
    tomatoes or tomato juice. Season with 1/4 teaspoon thyme leaves.


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |