New England Clam Chowder Recipe

Summary

Difficulty LevelEasyCuisineEuropean
CourseMain DishMethodMicrowave
Main IngredientSeafood

Ingredients

 
2 tablespoons unsalted butter or margarine
 
1 medium-size yellow onion, finelychopped
 
4 large carrots, peeled and diced
 
2 tablespoons all-purpose flour
 
2 cans (6 1/2 ounces each) minced clams, drained, with liquid reserved
 
1 to 1 1/2 cups Basic Chicken Stock or canned chicken broth
 
2 small all-purpose potatoes, peeled and diced
 
2 cups milk or half-and-half
 
1/4 teaspoon each salt and white pepper
 
Paprika (optional)

Directions

Place the butter in a 3 1/2 quart microwave-safe casserole, cover with wax paper, and microwave on High for 1 minute.
Add the onion and carrots, cover with the casserole lid, and microwave on High until the onion is glassy about 5 minutes stirring once midway.
Blend in the flour, cover, and microwave on High for 1 minute.
Set aside.
Place the clam liquid in a 2-cup measure and add enough chicken stock to total 2 cups.
Add the stock mixture and the potatoes to the casserole, cover, and microwave on High until the potatoes are almost tender about 8 minutes stirring once midway.
Mix in the clams, milk, salt, and pepper.
Cover and microwave on High until the chowder steams 4 to 5 minutes stirring once midway.
Reduce the power level to Medium Low and microwave, covered, for 3 minutes.
Ladle into soup bowls and sprinkle with the paprika if desired.

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