Full Online Books
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
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSoups - New England Clam Chowder
Famous Authors (View All Authors)
Soups - New England Clam Chowder Post by :goldring Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2303

Click below to download : Soups - New England Clam Chowder (Format : PDF)

Soups - New England Clam Chowder

4 cups warm water
24 fresh clams in the shell
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. Worcestershire sauce
2 cups diced peeled potatoes
1/4 lb. salt pork or bacon cut into pieces
1 cup chopped onions
2 TBS. all-purpose flour
2 cups milk
1 cup light cram
1 TBS. butter

In large saucepan, combine warm water, clams, salt, pepper and Worcestershire sauce; bring to a boil. Boil 12 to 18 minutes or until calms open; discard any clams that do not open.

Strain clams; reserve both clams and cooking broth. Remove meat form clam shells and mince; set clamsaside.

In medium saucepan, combine potatoes and 2 cups of clam broth; discard remaining broth. Bring to a boil. Reduce heat; gently simmer about 10 minutes or until potatoes are cooked but still firm and drain.

Meanwhile, in same large saucepan, cook salt pork about 5 minutes. Remove salt pork from saucepan; set aside. Reserve 2 TBS. drippings in saucepan.

Add onions to salt pork drippings; cook over medium heat for about 4 minutes or until tender. Stir in flour until well blended. Cook 5-6 minutes stirring constantly.

Add 1 cup clam broth; cook until hot and smooth. Stir in milk, cream, potatoes, clam and salt pork. Cook until thoroughly heated; do not boil.
If you like this book please share to your friends :

Soups - Seafood -  Old Trap Fish Chowder Soups - Seafood - Old Trap Fish Chowder

Soups - Seafood -  Old Trap Fish Chowder
2 cups diced potatoes (wash and leave the skin on) 1/2 pound diced salt pork (remove the tough skin) 1/2 cup chopped celery 1/2 cup chopped onion 1/4 tsp black pepper 1/4 tsp salt 1/4 tsp thyme 1 bay leaf 1 (32 oz) can clam juice 1 pound skinless, firm white fish (shark, swordfish, cod, sea bass, or rockfish for example), cut into cubes about 1/2 inch square. Combine the salt pork, bay leaf, thyme and clam juice in a large stockpot. Bring to a boil, then cover, reduce heat and simmer for 1 hour. Add all the other

Soups - Seafood -  New England Clam Chowder By Mai Soups - Seafood - New England Clam Chowder By Mai

Soups - Seafood -  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