 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
ANother recipe from my Canadian pal. Please note: this clam chowder is not thick in texture (no flour or cornstarch), and not meant to be. I increased the amount of clams;) and added some seasonings. Ingredients:
2 tablespoons butter |
3/4 cup chopped onion |
1/4-1/2 cup diced celery |
1 cup hot water |
1 cup diced raw potato |
20 ounces chopped canned clams, with the juice |
2 cups whole milk |
1/2 teaspoon pepper |
1/2-1 teaspoon salt |
1/2 teaspoon garlic powder |
1/4 teaspoon paprika |
2 teaspoons chopped parsley |
Directions:
1. In a soup pot, melt butter. Saute onion and celery until soft, but not brown.
2. Add hot water, and diced potato. Bring just to a boil, reduce heat and simmer for about 12 minutes or until potato is tender.
3. Add clams and juice, milk, salt, pepper, garlic powder, paprika and parsley.
4. Simmer over low heat for about 20 minutes.
|
|