New England Clam Chowder Recipe
New England Clam Chowder has a nice taste. New England Clam Chowder must be tried by shellfish lovers. New England Clam Chowder is easy to make dish.
Ingredients
19 oz canned clams, in their juice
2 tbsp butter
1 medium size onion, minced
4 cups boiling water
3/4 tsp salt
1/2 tsp pepper
1 medium size potato, peeled, diced
1 cup light cream
1 cup milk
Cornstarch
Paprika
Directions
Strain clams, reserving 1 cup (250 mL) juice (add water if juice is insufficient).
In a saucepan, melt butter.
Cook onion until transparent.
Add clams.
Continue cooking 5 minutes.
Transfer mixture to a bowl.
Set aside.
In the same saucepan, combine boiling water, clam juice, salt and pepper.
Simmer 25 minutes.
Add potato.
Continue cooking 5 minutes.
Fold in cream and milk.
Reheat without boiling.
Add clam mixture.
Simmer 5 minutes.
If soup needs to be thickened, add cornstarch mixed with a little water.
Sprinkle with a pinch of paprika.
In a saucepan, melt butter.
Cook onion until transparent.
Add clams.
Continue cooking 5 minutes.
Transfer mixture to a bowl.
Set aside.
In the same saucepan, combine boiling water, clam juice, salt and pepper.
Simmer 25 minutes.
Add potato.
Continue cooking 5 minutes.
Fold in cream and milk.
Reheat without boiling.
Add clam mixture.
Simmer 5 minutes.
If soup needs to be thickened, add cornstarch mixed with a little water.
Sprinkle with a pinch of paprika.
