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Clam Chowder, New England StyleRecipe : Clam Chowder, New England Style
Procedure :
24 Clams 1 3/4 c Half & half 3 c Water 1 tb Soy sauce 1/2 lb Pork, diced 2 Cloves garlic, crushed 3 tb Butter 1 ts Basil 1 Onion, sliced 1 ts Parsley 3 Potatoes, diced 1 ts Thyme Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat through. Serve hot. ----- |
