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| Clam Chowder |
Ingredients
1 lb Clams, in shells
2 tablespoons all-purpose flour
2 each potato (diced)
3 glasses milk
1 each bay leaf
1 glass fish stock
3 tablespoons butter
1 each onion (chopped)
1/3 glass salt pork (diced)
black pepper
salt
Cooking Instructions
First put the clams into a large saucepan, add the fish stock, and bring to a boil. Lower the heat, cover, and cook over medium heat for seven minutes, until the clam shells open. Discard any clams that have not opened. Set aside a few clams in their shells for garnish and keep warm. Remove the remaining clams from their shells. Discard the shells and strain the cooking juice. Melt the butter in a large pan, add the onion, and cook gently, stirring, for a few minutes until soft but not browned. Add the salt pork, and cook, stirring, for two minutes. Add the potatoes, milk, strained clam juice, and bay leaf to the pan. Bring to a boil, later lower the heat and simmer for fifteen minutes. Add the shelled clams, and reheat gently for almost five minutes. Remove the bay leaf and discard. Add pepper and salt to taste. Serve immediately, garnished with the reserved clams in their shells.
Recipe From American Cuisine
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