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New England Clam Chowder
Ingredients:
4 medium potatoes, peeled and cubed
2 medium onions, chopped
1/2 c. butter
3/4 c. flour
2 qt. milk
3 cans (6 1/2 oz. each) chopped clams, undrained
2 to 5 tsp. salt
1 tsp. rubbed sage
1 tsp. ground thyme
1/2 tsp. celery salt
1/2 tsp. pepper
Minced fresh parsley
4 medium potatoes, peeled and cubed
2 medium onions, chopped
1/2 c. butter
3/4 c. flour
2 qt. milk
3 cans (6 1/2 oz. each) chopped clams, undrained
2 to 5 tsp. salt
1 tsp. rubbed sage
1 tsp. ground thyme
1/2 tsp. celery salt
1/2 tsp. pepper
Minced fresh parsley
Directions:
Place potatoes in a saucepan and cover with water; bring to a boil. Cover and cook until tender. Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; mix until smooth. Stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Drain potatoes; Add to Dutch oven. Add clams and remaining ingredients; heat through.
Makes10-12 Servings
Place potatoes in a saucepan and cover with water; bring to a boil. Cover and cook until tender. Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; mix until smooth. Stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Drain potatoes; Add to Dutch oven. Add clams and remaining ingredients; heat through.
Makes10-12 Servings
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