Thick 'n' hearty creamy white clam chowder is a meal in itself.
Ingredients
1 small onion, chopped1 celery stalk, chopped
2 (6-1/2-ounce) cans chopped clams, undrain
1 (8-ounce) bottle clam juice
1-3/4 cups chicken broth
1 large potato, peeled and diced
1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons cornstarch
2 cups (1 pint) heavy cream
Directions
In a soup pot over medium heat, sauté onion and celery 3 to 5 minutes, or until tender. Add clams, clam juice, chicken broth, potato, thyme, salt, and pepper; cover and bring to a boil.Reduce heat to medium, and cook, covered, 12 to 15 minutes, or until potatoes are tender. In a bowl, dissolve cornstarch in cream; add to soup.
Cook 5 minutes, or until thickened, stirring frequently.
Serve in a bread bowl with crackers on the side with lots of butter.
Comments and suggestions are ALWAYS welcome.
Is fisherman's wharf clam chowder the same as the delicious clam chowder that I've eaten many times in my 35 year military
ReplyDeletecareer? Martin, e-mail: mjmcneil@nb.sympatico.ca
Yakshita,
ReplyDeleteThank you for you comment.
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