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964792 -- NEW ENGLAND CLAM CHOWDER

2-3 cans clams
3/4 c. flour
1/2 tsp. salt
Pepper to taste
Drain juice from clams. Put juice in pot with vegetables. Add water until
barely covers vegetables; simmer on medium heat until barely tender. In
separate pan, melt butter. Add flour, stirring constantly, until smooth. Add
half and half; stir with wire whip until thick and smooth. Put all together.
Add salt, pepper and vinegar after heated through.
1 bay leaf
1/8 tsp. nutmeg
1/8 tsp. ground cloves
2 tbsp. olive oil (or chicken broth)
1 med. onion, chopped
1 med. carrot, chopped
1 green bell pepper, chopped
1 med. apple, pared, cored & chopped
Salt & pepper to taste
1/3 c. flour (optional)
1 (14 oz.) can stewed tomatoes
1 c. onions, finely diced
1 c. celery, finely diced
2 c. potatoes, diced
3/4 c. butter or margarine
1 qt. half and half
2 tbsp. wine vinegar
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