Clam Chowder Recipe

From Dorothy McNett's Recipe Book.

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Clam Chowder

from Dorothy McNett's Recipe Book at I usually use 2 cans of minced clams instead of just one, and also steam the extra clams to use as a garnish.

1/3 cup butter or olive oil
1/4 cup finely diced onion
1/4 cup finely diced celery
1/4 cup finely diced carrot
1/4 to 1/2 teaspoon sea salt
1/4 teaspoon white pepper
1/3 cup unbleached all purpose flour
1 3/4 cups whole milk, or half and half
1/2 - 3/4 cup drained clam liquid or clam cooking liquid
1 - 2 cans good quality clams (and/or about 12-20 freshly steamed clams)
paprika or Zip

In batter bowl, combine butter, onion, celery and carrot. Microwave on high, covered, 2-3 minutes to cook vegetables but not to brown them. Whisk in salt, pepper, flour, milk and clam juice or clam cooking liquid. Microwave on high 2 minutes. Whisk well. Microwave another 3-4 minutes to thicken, stirring after 2 minutes. Add canned clams. Season with parsley and paprika or Zip and more salt if needed. If using the freshly steamed clams, serve along the side or floating on the top of the chowder as a garnish. (Of course, this chowder can also be make in a saucepan, being careful not to let it boil once the milk or cream has been added.)

Recipe created 1999-09-14.

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