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 | ||
| Butter | 2 Tablespoon | |
| 1 medium size onion, minced | ||
| Boiling water | 4 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 1 medium size potato, peeled, diced | ||
| Light cream | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| 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.
Chef
