White Chowder Recipe From New England

Serves six.

INGREDIENTS:

* 1 slice hickory-smoked bacon, minced * 1/2 teaspoon butter * 1 cup onion, minced * 1 medium garlic clove, minced * 1 teaspoon The Cliff House Spice Blend (see below) * 1 tablespoon all-purpose flour * 1 can clams (6-1/2 ounces) * 1 cup bottled clam juice * 1-1/2 cups Half and Half * 1/4 teaspoon white pepper * 2 medium potatoes, boiled, peeled and diced

PREPARATION:

To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat.

Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat.

Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.,

Article Source: http://www.letsmakeameal2day.com

DEB CT Member of refunding makes cents, group of close knit women who love to save money, share tips, tricks and recipes to help others refundcents.com/subscriptions.htm?REFID=5QC">RMC

Please Rate this Article

5 out of 54 out of 53 out of 52 out of 51 out of 5 

Not yet Rated