Creamy Clam Chowder Recipe
Summary
Ingredients
| Onion | 1 , chopped | |
| Celery stalks | 2 , thinly sliced | |
| Butter/Margarine | 1 Tablespoon | |
| Unbleached flour | 2 Tablespoon | |
| Dried oregano | 1/4 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| 1 cup clam juice or Fish Stock | ||
| Carrots | 3 , shredded | |
| Potatoes | 3 Medium | |
| Milk fat | 2 Cup (16 tbs) | |
| Minced | 2 Can (10oz) | |
Directions
In a 3-quart casserole, combine the onions, celery, and margarine or butter.
Microwave on high for 2 minutes, or until the margarine or butter is melted.
Stir, cover with wax paper, and microwave on high for 3 minutes, or until the onions are translucent.
Stir in the flour, oregano, thyme, and pepper.
Add the clam juice or stock.
Microwave on high for 3 minutes.
Stir, then microwave on high for 2 to 3 minutes, or until the mixture comes to a simmer.
Add the carrots, potatoes, and 1 cup of the milk.
Cover with wax paper and microwave on high for 12 to 14 minutes, or until the potatoes are tender.
Stir in the remaining 1 cup milk and the clams with liquid.
Microwave on high for 4 to 5 minutes, or until heated through.
Microwave on high for 2 minutes, or until the margarine or butter is melted.
Stir, cover with wax paper, and microwave on high for 3 minutes, or until the onions are translucent.
Stir in the flour, oregano, thyme, and pepper.
Add the clam juice or stock.
Microwave on high for 3 minutes.
Stir, then microwave on high for 2 to 3 minutes, or until the mixture comes to a simmer.
Add the carrots, potatoes, and 1 cup of the milk.
Cover with wax paper and microwave on high for 12 to 14 minutes, or until the potatoes are tender.
Stir in the remaining 1 cup milk and the clams with liquid.
Microwave on high for 4 to 5 minutes, or until heated through.
Chef
