Clam Chowder Au Vin Recipe
Ingredients
| Diced peeled potato | 2 Cup (32 tbs) | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Chopped celery | 1⁄2 Cup (8 tbs) | |
| Salt | 14 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| Condensed clam chowder | 10 3⁄4 Ounce | |
| Milk | 1 Cup (16 tbs) | |
| Canned minced clams | 7 1⁄2 Ounce | |
| Dry white wine | 3 Tablespoon | |
| Whipping cream | 1⁄2 Cup (8 tbs) |
Directions
In large saucepan combine first five ingredients.
Cook, covered, till potatoes are tender, about 10 minutes; mash slightly.
Add chowder, milk, clams, and wine.
Heat but do not boil.
Whip cream; stir into chowder.
Season with salt and pepper.
Sprinkle with snipped parsley, if desired.
Cook, covered, till potatoes are tender, about 10 minutes; mash slightly.
Add chowder, milk, clams, and wine.
Heat but do not boil.
Whip cream; stir into chowder.
Season with salt and pepper.
Sprinkle with snipped parsley, if desired.
Chef
