| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New England |
Soup |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Celery; diced small |
| 1/2 |
c |
Onions; diced small |
| 1/2 |
c |
Green bell pepper; diced small |
| 1/2 |
c |
Butter or magarine |
| 1/2 |
c |
Flour |
| 24 |
oz |
Clam juice |
| 1 |
cn |
(12-oz) chopped clams with juice |
| 1 |
qt |
Milk |
| 1/8 |
ts |
Thyme |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
| 2 |
c |
Potatoes; cooked, cut into 1/2 inch cubes |
INSTRUCTIONS
From: Karen Mann <saffron@CITYNET.NET>
Date: Tue, 16 Jul 1996 19:41:11 -0700
Liberty Tree Tavern, Liberty Square, Magic Kingdom
Maybe I can help. I have two Cooking with Mickey cookbooks, they have a
lot of the most requested recipes from both the CA and FL parks. Volume 1
lists a New England Clam Chowder from the Liberty Tree Tavern in Liberty
Square in the Magic Kingdom. There is also in Volume 2 a richer version
served at the 50's Prime Time cafe at Disney MGM. Here are them both.
But FIRST, a disclaimer/ad for Disney so they don't sue. Both of these
cookbooks may be ordered from the parks by calling Guest Services at
407-363-6200 or by writing WDW, c/o Guest Services Mail Order department,
PO Box 10,070 Lake Buena Vista FL 32830-0070. Personally I love these two
cookbooks and use them all the time. Their bread pudding with lemon sauce
has become a staple at our family reunions now.
In a 4 quart sauce pan, melt butter or margarine. Add celery, onions, and
green peppers. Saute about five miuntes until tender. Add flour and cook
an additional 5 minutes to form a roux. stir in clam juice, choppes clams,
and milk, and bring to a boil. Reduce heat immediately and simmer for 15
minutes. Continue stirring while chowder thickens. Season with thyme, salt,
and pepper and add cubed, cooked potaoes.
When potatoes are hot, serve immediately.
EAT-L Digest 15 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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