| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Soup |
12 |
Servings |
INGREDIENTS
| 12 |
cn |
(6.5-oz) minced clams |
| 2 |
|
Potatoes; diced very fine |
| 2 |
|
Onions diced fine/sauteed |
| 1 |
qt |
Whole milk |
| 1/2 |
pt |
Heavy cream |
| 1/4 |
lb |
Margarine or butter |
| 3 |
|
Eggs |
| 1/4 |
ts |
Baking soda |
|
|
Worcestershire sauce to taste |
| 3 |
sl |
Bacon rendered until dry and crumbled very fine |
| 1 |
ts |
Horseradish |
| 1/4 |
c |
Flour |
INSTRUCTIONS
Date: Sun, 21 Apr 1996 04:29:32 -5
From: "Greg - LiveTV" <LiveTV@en.com>
1. Open 11 cans of clams. (Save 12th can for blending with thickening
ingredients.) Separate clams into a bowl and pour clam juice into a large
cooking pot.
2. Add potatoes and onions to clam juice. Cover and simmer until potatoes
are tender. From this point on, always cook in an uncovered pot over low or
medium heat. NEVER allow the chowder to boil!
3. Add clams, worcestershire sauce and optional bacon.
4. In a blender, mix very thoroughly 2 cups of milk, 12th can of clams and
its juice, flour, cream, horse radish, and eggs.
5. Slowly stir the blended mixture into the cooking clams. Add the
remaining 2 cups of milk. Turn heat down to low.
6. Cook for 10-15 minutes; stir occasionally, but do NOT allow the contents
to come to a boil.
7. Dissolve the baking soda in one teaspoon of water and add it to the
chowder to prevent ingredient separation.
8. Taste and season if necessary.
9. Float the stick of butter or margarine on the chowder. When it melts,
fold it in. Allow the chowder to ripen for at least 3 hours before serving.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #112
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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