| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New England |
Soup |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Clarified butter |
| 3 |
|
Hearts of celery; chopped |
| 2 |
|
Leeks; white part only, chopped |
| 1 |
|
Spanish onion; chopped |
| 1 |
|
Idaho potato; peeled and diced |
| 3 |
ts |
White flour |
| 20 |
|
Top neck clams; shelled, chopped; strained, juice reserved |
| 1 |
c |
Heavy cream |
| 1 1/2 |
c |
Water |
|
|
Salt to taste |
INSTRUCTIONS
Date: Sun, 21 Apr 1996 04:29:32 -5
From: "Greg - LiveTV" <LiveTV@en.com>
1. Simmer the celery, leeks, and onions in clarified butter for six
minutes. Add potatoes. Add the flour to thicken, continually stirring.
2. Add the chopped clams and juice. Continue simmering for one minute. Add
the heavy cream and water. Simmer for 5 minutes. Add salt to taste.
To bring out the full flavor of this delicious chowder, remove it from the
heat and allow it to sit for a few minutes. this steeping will enrich its
taste. If the chowder is too thick, add more water.
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.
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”