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Clam Chowder

Canadian.Recipes's picture
Ingredients
  Bacon slices 4 , chopped
  Onions 1⁄2 Cup (8 tbs), chopped
  Chopped onion 1⁄2 Cup (8 tbs)
  Baby clams 10 Ounce (2 Can)
  Canned baby clams 10 Ounce (2 cans, 5 ounce / 142 gram each)
  Chopped peeled potatoes 3 Cup (48 tbs)
  Potatoes 3 Cup (48 tbs), chopped
  Sliced celery 1 Cup (16 tbs)
  Celery 1 Cup (16 tbs), sliced
  Carrots 1 Cup (16 tbs), sliced
  Sliced carrots 1 Cup (16 tbs)
  Light cream 4 Cup (64 tbs)
  Ground pepper To Taste
  Freshly ground pepper To Taste
  Salt To Taste
Directions

In large saucepan or soup pot, cook bacon and onions until onions are tender, about 3 minutes.
Drain clams, reserving liquid; set clams aside.
Add enough water to reserved liquid to measure 1-1/2 cups (375 mL) and add to saucepan.
Add potatoes, celery and carrots; bring to boil, reduce heat and simmer, covered, for about 20 minutes or until vegetables are tender.
Stir in cream and clams; add salt and pepper to taste.
Heat through.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Clam
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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