Here is my personal recipe for Clam Chowder, perfected on clams all over the world, and of course, without tomatoes. It is a simple recipe, which highlights the fresh ocean flavor of good, fresh clams. Clam Chowder is a good meal for two, or a soup course for four. Clam Chowder goes well with a good dry sherry, either to drink with, or a bit added just at the end of the cooking.
To do a clam chowder, first shuck your clams, reserving the juices. In a heavy pot, fry:
When bacon is crisp, remove and drain, reserve. Pour out most of the grease, and add:
Saute around until onion just starts to color, add:
Bring to a simmer, and simmer until the potatoes are tender. Add:
Bring Clam Chowder back up to a simmer and add:
Simmer for a minute or so until the clams are just barely cooked, add:
Serve Clam Chowder in bowls. Garnish with a sprinkle of chopped parsely and chives. Lemon slices and oyster crackers on the side.
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