Monday, October 24, 2011

Clam Chowder

I served this to Dearheart a few weeks ago when it was chilly.
(Yes, we did have a few chilly October days here in the valley of the sun)
Recipe created from several I researched.
Clam Chowder
Chop and saute in 1/4 cup butter:
1/2 cup mushrooms
1 cup celery
1 cup onion
1 cup carrots
2 cups potatoes 
Add 2 quarts very hot water and clam juice
Simmer for about 20 minutes
Mix 1/4 cup  flour in with 1 can of canned milk and 1 T vinegar
Add to simmering veggies
Add drained clams (one can is enough)
Can add bacon bits if desired
Season with salt and pepper

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