Difference between revisions of "New England Clam Chowder I"
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 12: | Line 12: | ||
* 2 tbsp fresh [[parsley]], chopped | * 2 tbsp fresh [[parsley]], chopped | ||
| − | == | + | == Procedures == |
# Melt butter, add onion and cook until tender but not brown. | # Melt butter, add onion and cook until tender but not brown. | ||
# Add potatoes and just enough water to cook potatoes. | # Add potatoes and just enough water to cook potatoes. | ||
| Line 27: | Line 27: | ||
[[Category:Chowder Recipes]] | [[Category:Chowder Recipes]] | ||
[[Category:Clam Recipes]] | [[Category:Clam Recipes]] | ||
| − | [[Category:Seafood | + | [[Category:Seafood Recipes]] |
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
Latest revision as of 19:37, 26 June 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
Procedures
- 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
