Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Clam - New England Clam Chowder By Mai
Famous Authors (View All Authors)
Fishandseafood - Clam -  New England Clam Chowder By Mai Post by :hadeajayi Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2353

Click below to download : Fishandseafood - Clam - New England Clam Chowder By Mai (Format : PDF)

Fishandseafood - Clam - New England Clam Chowder By Mai

1 cup of raw bacon diced
1 cup of onions diced
1 cup of leeks diced
1/2 cup of diced celery
1/2 cup of diced carrots
1 cup of unpeeled baby red potatoes diced
1 tablespoon Italian parsley minced
1 teaspoon fresh thyme minced
1/3 cup of flour
4 cups clam juice or "broth"
1 cup heavy cream
1/1/2 pounds cleaned and shucked clams
salt and pepper to taste (ground black pepper)


In a large soup or stock pot saute the diced raw bacon over medium heat until the bacon is very crispy. Once the bacon is very crisp add the diced onions, leeks, carrots and celery, reduce the heat to a simmer and sweat the vegetables for 5 minutes.

Next add the flour to the vegetables to create a roux which will aid in thinking the soup. Stir the flour in well and add the clam juice and bring to a boil.

Once the soup is at a low boil stir well to break up any bits of the roux and add the cream and diced potatoes. Cook for 10 minutes and add the remaining ingredients except the thyme and parsley. Reduce heat to a simmer and cook for one hour. After the soup has simmered add the minced parsley and thyme and season as needed with salt and ground black pepper.
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Baked Clams With Garlic And Cheese Fishandseafood - Baked Clams With Garlic And Cheese

Fishandseafood - Baked Clams With Garlic And Cheese
Yield: 4 servings 4 dozen clams 8 garlic cloves, finely chopped 1/4 lbs butter, softened to room temperature 1/4 cup chopped parsley 1/2 cup white wine 3 tsp bread crumbs salt and pepper, to taste1 cup grated cheese Wash clams in cold water.Place in a pot, then pour in white wine. Cover and bring quickly to a boil. Cook for 2 to 3 minutes. Remove clams and drain reserve liquid. Detach empty half of clam shell. Preheat oven at 400 F (190 C). Melt butter in a small saucepan, then saute chopped garlic for 2 minutes, until
PREVIOUS BOOKS

Fishandseafood - Clam -  Clam Chowder By Jgarcia Fishandseafood - Clam - Clam Chowder By Jgarcia

Fishandseafood - Clam -  Clam Chowder By Jgarcia
1 c. onion, finely chopped 1 c. celery, finely diced 2 c. potatoes, finely chopped 2 cans (6 1/2 oz. each) minced clams 3/4 c. butter 3/4 c. flour 1 qt. light cream (half-and-half) 1 1/2 tsp. salt Dash pepper 1 Tbsp. red wine vinegar Drain clams. Place vegetables in pan; pour clams over. Add water to barely cover. Cover and simmer until tender. Meanwhile, met butter, add flour and blend; cook, stirring constantly. Add cream and cook until smooth and thick. Add vegetables with liquid and heat through. Season to taste.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT