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Hearty Clam Chowder

Fresh.n.Natural's picture
Everywhere I take this Hearty Clam Chowder it is a hit. The first time I made this Hearty Clam Chowder, my husband and I ate the whole of it. It is really very delicious.
  Potatoes 5 Medium, pared and cut into 1/2 inch cubes
  Green onions and tops 180 Milliliter, chopped (3/4 Cup)
  Celery 120 Milliliter, diced (1/2 Cup)
  Carrot 1 , thinly sliced
  Pepper 1⁄4 , diced (Red / Green Colored)
  Garlic 1 Teaspoon, minced (5 Milliliter)
  Water 480 Milliliter (2 Cups)
  Margarine 30 Milliliter (2 Tablespoon)
  Salt 1 Teaspoon (5 Milliliter, Adjust Quantity As Per Taste)
  Worcestershire sauce 1 Teaspoon (5 Milliliter)
  Hot pepper sauce 1 Dash
  Canned minced clams 13 Ounce (2 Cans, 6 1/2 Ounce / 390 Gram)
  Flour 120 Milliliter (1/2 Cup)
  Unsweetened soy milk 480 Milliliter (2 Cups, Westsoy)

Place potatoes, green onion, celery, carrot, bell pepper and garlic in large pan.
Mix in water, margarine, salt, Worcestershire and hot pepper sauce.
Bring to a boil, cover and cook 15 minutes over medium heat or until potatoes are tender.
Drain clams, reserving liquid and adding water, if necessary, to make 1 cup.
Combine clam liquid with flour and stir to make a smooth paste.
Pour flour paste into vegetables and cook, stirring, until mixture thickens.
Add clams and WestSoy.
Continue cooking until chowder is hot, but do not boil.

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Hearty Clam Chowder Recipe