New England Clam Chowder Recipe
"Is it you or the aroma of new england clam chowder that you are making that has dragged me to the kitchen?", were my partner's words. The main ingredient in new england clam chowder is always seafood. Get all set to serve new england clam chowder as a main dish today. Fall in love with this new england clam chowder recipe from the european cuisine. Try it, your family and friends will be bowled over by this delicious new england clam chowder recipe.
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.
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.
