irections for sauce:
This recipe makes enough sauce for about
arm the shrimp over for best results.
Season with salt
ou want to thicken the chowder, do so now, by adding
arm the shrimp over for best results.
ith a little whipped cream (recipe follows) or cinnamon on top
aste.
NOTE: The original recipe called for Monterey Jack cheese
In large pan cook onion and celery in butter or margarine. Add clam chowder, cream of potato soup, cream of celery soup, clams, and half-and-half, and heat through. NOTE: Half-and-half is best but milk will do.
Brown onion in butter in Dutch oven or small roasting pan. Add soup, clam chowder and minced onion with liquid.
Add half and half and stir together.
Cover and bake 3 hours at 250\u00b0.
Makes lots, but goes fast.
Serve hot with bread and crackers.
ou want to thicken the chowder, do so now, by adding
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
f meat).
Remove the chowder from the heat, stir in
he refrigerator to get the best taste out of the chicken
If you prefer thicker chowder, add the flour now and
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
or until mixture reaches a chowder-like consistency. Add sriracha sauce
efrigerate.
For the Clam Chowder:.
In a heavy-bottomed
Preheat oven to 350*.
In mixing bowl, combine chowder, eggs, cheese, onions, parsley& pepper.
Blend well.
Set empty piecrust on baking sheet on extended oven rack.
Ladle chowder mixture into crust.
Carefully slide rack back into place.
Bake 1 hour or till set.
Cool 10 minutes before slicing (or cool, cover& refrigerate till chilled).
Peel, cube, and boil potatoes (reserve 1/2 cup liquid).
While potatoes cook, about 20 minutes, dice ham including some fat.
Saute diced onion in ham and fat until clear.
When potatoes are done, drain all but preferred amount of water, using pot for chowder.
Put onions, ham, and corn (creamed, frozen, and baby ears) into pot and simmer.
Add wine.
When done add milk and bring back up to temperature.
Salt and pepper to taste.
Prepare onion, garlic, and celery. Heat 1 tablespoon broth in medium soup pot. Healthy Saute onion, garlic, and celery in broth over medium heat for about 5 minutes stirring often.
Add rest of broth, tomato sauce, and Italian herbs. Simmer for another 25 minutes.
Drain and rinse both oysters and clams. If oysters are big, add to chowder about 2 minutes before canned clams. Heat for another 5 minutes. Season with salt and pepper to taste and sprinkle with chopped parsley.