NEW ENGLAND CLAM CHOWDER |
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A popular soup, this one is delicious. Makes 6 servings |
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| 2-3 | Slices bacon, finely cut | 2-3 | |
| 1/2 cup | Chopped onions | 125 mL | |
| 2 (8 oz) cans | Clams, reserve liquid | 2 (250 mL) cans | |
| 2 | Peeled and diced potatoes | 2 | |
| 1 cup | Water (with clam juice) | 250 mL | |
| 2 tbsp | Butter | 25 mL | |
| 2 tbsp | Flour | 25 mL | |
| Salt and pepper to taste | |||
| 1-1/2 cups | Light Cream | 375 mL | |
| 1-1/2 cups | Milk | 375 mL | |
| Fresh chopped parsley or scallions for garnish | |||
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Drain clams, save liquid, and chop. In large heavy saucepan, Saute bacon until golden. Add onions, water with clam juice and diced potatoes. Simmer gently until potatoes are tender. Make a roux in another saucepan with butter and flour. Slowly add milk and cook, stirring constantly until thickened. Stir in clams and season to taste. Slowly add cream sauce to veggie mixture and heat thoroughly. Correct seasoning. Ladle into soup bowls and garnish with chopped parsley. Note: DO NOT BOIL. If you boil chowders, they will curdle and all protein (fish, etc) will become tough and rubbery. They also burn easily, so when reheating, stir constantly. |
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