Hearty Clam Chowder
|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.