I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Wednesday, August 17, 2011

New England Clam Chowder

Serves 8

4 T butter
4 celery ribs, chopped
1/4 C onion, shoped

4 C chicken broth
16 oz clam juice
20 oz clams, canned, drained
4 med potatoes, cubed
16 oz corn, fresh or frozen
1 tsp celery salt
1 tsp salt
1/2 tsp garlic powder

2 C heavy whipping cream
4 Tb flour

Saute first group together, about 3 minutes.

Add next group to pot, simmer over medium heat about 20 minutes or until potatoes are tender.

Whisk cream and flour together, stir into soup.

Simmer, stirring frequently until soup thickens.

Salt/pepper to taste.

No comments:

Post a Comment