You are here

New England Clam Chowder

Canadian.Recipes's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Finely diced celery 1⁄2 Cup (8 tbs)
  Thinly sliced leek 1⁄4 Cup (4 tbs) (White Part Only)
  Minced onion 1⁄4 Cup (4 tbs)
  Minced green pepper 1⁄4 Cup (4 tbs)
  Milk 1 3⁄4 Cup (28 tbs)
  Cream 1 Cup (16 tbs)
  Flour 3 Tablespoon
  Finely diced potato 1⁄2 Cup (8 tbs)
  Hard-shelled clams/2 cans of 7.5 ounce each minced clams, drained, reserve liquid 12 Large
  Worcestershire sauce 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Thyme 1⁄8 Teaspoon
  Tabasco 3 Drop
  White pepper To Taste (Few Grains Are Required)
  Finely chopped parsley 1 Tablespoon
Directions

In a heavy 3-quart saucepan melt butter over low heat.
Add the celery, leek, onion, and green pepper; stirring occasionally, cook 6 to 8 minutes, or until partially tender.
Meanwhile, combine milk and cream and scald.
Blend flour into the vegetable-butter mixture; heat until mixture bubbles.
Gradually add the scalded milk and cream, stirring constantly.
Bring to boiling, stirring constantly; cook 1 to 2 minutes.
Stir in the potato, reserved clam liquid, salt, thyme, Tabasco, and pepper.
Bring to boiling and simmer 25 to 35 minutes, stirring frequently.
Add minced clams and Worcestershire sauce.
Reheat.
Pour soup into a tureen or individual soup bowls.
Garnish with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday

Rate It

Your rating: None
4.038235
Average: 4 (17 votes)