Clam chowder
Clam chowder
Ingredients/Components
- approximately large clams, cut into tiny pieces - 31 item
- water - 2 gal
- celery, chopped fine 1/4 x 1/4-inch - 2 c
- margarine - 1 lb
- carrots, chopped fine
- green pepper, chopped fine - 1/4 c
- flour - 2 c
- onions, chopped fine
- white pepper - 2 tsp
- seasoned salt - 2 Tbsp
- chicken bouillon - 8 Tbsp
- cream coffee whitener
How to make clam chowder:
Make a roux of the flour and margarine, cooking for approximately 5 minutes. (Make a roux by melting margarine. Add the flour and cook on high flame, stirring with rubber spatula. Make sure to scrape the flour off the bottom constantly to stop from burning.) Add water, clams with juice, onions, celery and carrots. Cook for 40 minutes at a slow simmer. During the last 15 minutes, add all the spices. Continue to simmer. Bring to a boil. Add cream, the last ingredient. Bring to a boil again, then immediately turn off the heat. Serve to a large crowd.Recipe categories: Soups & stews, Chowders, Clams.
Rating:
Related ingredients:
water, boiling water, medium onions, medium potatoes, peeled and cubed, large head cauliflower, large onions, stew meat, lean ham, stewing chicken, mild fish, cut into bite size pieces
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