Bobbi's Kitchen - New England Clam Chowder

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recipe for the clam chowder

1 cup chopped onion
1 cup chopped celery
2 cups peeled, cubed potatoes
10 oz clam juice
1 tsps salt
ground black pepper (to taste)
3 cups half & half
3 tbsps butter
20 ozs clams (minced) with juice

melt 3 TBS butter, add onions, and celery and cook until translucent.

Stir in clam juice from clams and bottle of juice, and potatoes, and season with salt and pepper.

Bring to a boil, and cook uncovered for 15 minutes, or until potatoes and celery are fork tender.

Pour in half-and-half, simmer for 10 minutes then add clams into the soup.

Cook for about 5 minutes, or until heated through.

Do not allow to boil.
Category
Clam chowder

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