Difference between revisions of "New England Clam Chowder I"
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
||
| Line 21: | Line 21: | ||
# Garnish with a sprinkle of parsley on top. | # Garnish with a sprinkle of parsley on top. | ||
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
| + | |||
[[Category:Chowder Recipes]] | [[Category:Chowder Recipes]] | ||
[[Category:Clam Recipes]] | [[Category:Clam Recipes]] | ||
Revision as of 11:07, 5 May 2012
Description
Live in Florida but born and raised in Maine: Nothing better than a hot steaming bowl of chowda' From "Catsrecipes Y-Group"[1]
Ingredients
- 1 quart steamed clams
- ¼ lb butter
- 1 onion
- 2 cups milk
- 3 medium potatoes, diced
- salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Directions
- Melt butter, add onion and cook until tender but not brown.
- Add potatoes and just enough water to cook potatoes.
- When potatoes are tender add parsley, salt and pepper.
- Then add clams with their juice.
- Just before serving add 2 cups of milk and heat but do not boil.
- Makes enough for 4 large bowls of clam chowder.
- Garnish with a sprinkle of parsley on top.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
