| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
New England |
Soups, Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
CLARIFIED BUTTER |
| 3 |
|
HEARTS OF CELERY, CHOPPED |
| 2 |
|
LEEKS, WHITE PART ONLY, CHOP |
| 1 |
|
SPANISH ONION, CHOPPED |
| 1 |
|
IDAHO POTATO, PEELED AND DIC |
| 3 |
ts |
WHITE FLOUR |
| 20 |
|
TOP NECK CLAMS, SHELLED, |
|
|
CHOPPED, STRAINED, AND JUICE |
|
|
RESERVED |
| 1 |
c |
HEAVY CREAM |
| 1 1/2 |
c |
WATER |
|
|
SALT TO TASTE |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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