hickened.
Add slowly to chowder just before serving.
Serve
aste a drop!).
Simmer chowder a few minutes until clams
Chop quahog meat, set aside.
Cut the salt pork into small squares.
Fry until golden brown.
Remove pieces; save.
Add chopped onion until golden brown.
Chop potatoes and simmer in milk.
Add quahogs and simmer in salt pork fat and onions.
Add quahog juice, potatoes and milk.
Heat and add dollop of cream. Serve with 1 teaspoon of butter.
Better the next day.
Strain broth of steamed quahogs or use 2 bottles of clam juice.
Add water to juice or broth.
Bring quahogs or clams, broth or clam juice, onions, potatoes, salt, pepper, shortening or fried salt pork to a boil.
Lower heat and cook for 1 hour until potatoes are soft.
Chowder may be eaten as is or with added ingredients to make milk chowder or Manhattan.
If adding tomato sauce or milk, cook another 15 to 20 minutes.
*Flour and water, mixed, may be added to thicken chowder before adding butter.
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).
and the New England clam chowder and blend well. Add the
Combine corn chowder, frozen corn, milk, salt, pepper and butter in a 2-quart heavy saucepan.
Cover.
Place over low heat; bring to a boil, lower heat and simmer until thoroughly heated. Remove from heat.
Pour into bowls and dust lightly with paprika. Sprinkle 1 teaspoon parsley over bowl of chowder.
Serve immediately.
Put potatoes and onions in a 4-quart soup pot.
Add water to cover and a shake of salt and pepper (at least 1/2 teaspoon pepper).
Bring to a boil and simmer 15 minutes until potatoes and onions are cooked.
Add minced clams and chowder, stirring well over medium or low heat.
Add both milks.
Again, season to taste. Bring just to a boil and simmer at least 15 minutes.
Add butter. Do not let boil.
Can be done a day before.
Yield:
8.
round beef, 1/2 can chowder, onion, eggs, celery, bread crumbs
s incorporated into the chowder.) Reheat the chowder slowly so the cream
Cook onions and potatoes in broth or water until almost tender.
Add fish and complete cooking.
When fish flakes easily, add butter, salt, 1/2 the pepper, savory and all the milk.
Heat completely without boiling (very important, never boil any chowder).
Sprinkle with remaining pepper and serve with oyster crackers or saltines.
Note: If you want more potatoes or fish just add more broth and milk.
o use.
To prepare chowder: In another 3-quart stockpot
immer for 15 minutes/.
CHOWDER:.
Cook the bacon in
Open clams. Retain all of the clam juice. Separate clams, then chop. You can use a blender, but be sure not to cut the clams up too fine.
Fry the bacon slowly, and just before it is done, add the onions, saute for 1 minute, add the pepper and the clam juice, bring to a boil. Add potatoes.
When the potatoes are half done, add the chopped clams. After the chowder starts to simmer again, allow it to finish cooking. you can put a spoonful of rice in individual bowls before serving.
Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
Cover, and cook on low for 6 to 8 hours.
cup of the corn chowder along side each line of
Combine clam chowder and minced clams.
Add cooked potatoes and hard boiled eggs and milk.
Heat through and serve.
Saute onion in oil.
Pour clam chowder, corn, clams, basil, sauteed onion and half and half into large pot.
Add tarragon and pepper to taste.
Let simmer until ready to serve with oyster crackers.
Serves 6.
Barely cook potatoes with skin on.
Cook onions and celery with butter and a little oil under tender.
Remove tough clams from minced mixture.
Combine in large pan:
clam chowder; pour light cream into empty can and fill to top with milk.
Fill second can to top with milk as well.
Combine milk, cream, Snow's, celery, dill and potatoes.
Cook for 30 plus minutes on low.
Do not boil.
When heated thoroughly add clams (washed and drained) and cook for 5 minutes.