Baby Clam Chowder Recipe
Clam Chowder is easy to make tasty recipe. Clam Chowder gets its taste from clams mixed with vegetable and milk, garnished with white pepper. Clam Chowder is cherished by many across the world.
Ingredients
3 tablespoons CRISCO® Shortening
6 medium potatoes pared and thinly sliced
2 large yellow onions, peeled and thinly sliced
1 1/2 cups water
2 cans (10 ounces each) shelled whole baby clams or 3 cans (6 1/2 ounces each) minced clams, undrained
1 quart low fat milk
1 teaspoon salt
1/4 teaspoon ground white pepper
Directions
Melt Crisco® in large, heavy saucepan.
Cook and stir potatoes and onions for about 5 minutes until golden brown.
Add water; heat to boiling.
Reduce heat to low; simmer, covered, 10 to 15 minutes or until potatoes are tender.
Stir in clams and their liquid.
Heat 2 to 3 minutes.
Remove from heat.
Add milk, salt and pepper.
Cool chowder, uncovered, 30 minutes.
Place chowder, uncovered, in refrigerator.
Prior to serving, heat chowder over medium-low heat just until steam rises from top do not boil.
Cook and stir potatoes and onions for about 5 minutes until golden brown.
Add water; heat to boiling.
Reduce heat to low; simmer, covered, 10 to 15 minutes or until potatoes are tender.
Stir in clams and their liquid.
Heat 2 to 3 minutes.
Remove from heat.
Add milk, salt and pepper.
Cool chowder, uncovered, 30 minutes.
Place chowder, uncovered, in refrigerator.
Prior to serving, heat chowder over medium-low heat just until steam rises from top do not boil.
