Hearty Clam Chowder Recipe
Everywhere I take this Hearty Clam Chowder it is a hit. The first time I made this Hearty Clam Chowder, my husband and I ate the whole of it. It is really very delicious.
Summary
Main IngredientSeafood
Ingredients
5 medium potatoes, pared and cut into 1/2-inch cubes
3/4 cup (180 ml) green onions, chopped, including tops
1/2 cup (120 ml) celery, diced
1 carrot, thinly sliced
1/4 red or green pepper, diced
1 tsp (5 ml) garlic, minced
2 cups (480 ml) water
2 tbs (30 ml) margarine
1 tsp (5 ml) salt, or to taste
1 tsp (5 ml) Worcestershire sauce dash of hot pepper sauce
2 6 1/2-OZ cans (390 g) minced clams
1/2 cup (120 ml) flour
2 cups (480 ml) Unsweetened WESTSOY
Directions
Place potatoes, green onion, celery, carrot, bell pepper and garlic in large pan.
Mix in water, margarine, salt, Worcestershire and hot pepper sauce.
Bring to a boil, cover and cook 15 minutes over medium heat or until potatoes are tender.
Drain clams, reserving liquid and adding water, if necessary, to make 1 cup.
Combine clam liquid with flour and stir to make a smooth paste.
Pour flour paste into vegetables and cook, stirring, until mixture thickens.
Add clams and WestSoy.
Continue cooking until chowder is hot, but do not boil.
Mix in water, margarine, salt, Worcestershire and hot pepper sauce.
Bring to a boil, cover and cook 15 minutes over medium heat or until potatoes are tender.
Drain clams, reserving liquid and adding water, if necessary, to make 1 cup.
Combine clam liquid with flour and stir to make a smooth paste.
Pour flour paste into vegetables and cook, stirring, until mixture thickens.
Add clams and WestSoy.
Continue cooking until chowder is hot, but do not boil.
