How To make New England Clam Chowder Iv
3 sl Raw bacon
8 oz Can minced clams, undrained
1 1/2 c Peeled and cubed potatoes
1/3 c Finely chopped onion
1 md Carrot, diced
2 T Flour
1 1/2 c Milk
1 c Light cream
1 t Salt
1/8 t Pepper
1/4 t Dried thyme leaves
1. Place bacon in a deep, 2-quart, heat-resistant, non-metallic casserole.
2. Heat, covered with a paper towel, in Microwave Oven 4 minutes or until
bacon is crisp. 3. Remove cooked bacon with a slotted spoon. Crumble bacon and set aside.
Reserve drippings in casserole. 4. Drain liquid from clams and add liquid to bacon drippings. Set clams
aside. 5. Add potatoes, onion and carrot to casserole.
6. Heat, covered, in Microwave Oven 8 minutes or until vegetables are
tender; stir occasionally. 7. Blend flour into vegetable mixture.
8. Gradually stir in milk until smooth.
9. Heat, uncovered, in Microwave Oven 4 minutes or until thickened and
smooth. 10. Stir in cream, salt, pepper, thyme and reserved clams.
11. Heat, uncovered, in Microwave Oven 4 minutes or until heated through.
12. Garnish with crumbled bacon before serving.
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How to Make: New England Clam Chowder
Ingredients:
1 cup celery
1 cup onions
1 tbsp minced garlic
4 cups cubed potatoes
1- 32 oz chicken broth
1- 8oz bottle clam juice
3 chicken bouillon cubes
1 1/2 tsp white pepper
1 1/12 thyme
2 heaping tbsp all purpose flour
2 cups half and half
3 cans chopped clams (undrained)
3 heaping tbsp cornstarch
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Fried Clams
Keith Pooler of Bergamot restaurant brings a classic fried clam recipe from Boston's North Shore, a location he calls Frying Clams Central. Keith's fried clams are simple but delicious. The clams are dredged in a mix of corn flour and all-purpose flours then fried crispy while maintaining the soft and juicy clam inside.
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How to Make New England Clam Chowder - Easy!
Ingredients:
4 6.5oz. cans of minced clams (also, reserve the juice to add to the soup - 2 cups)
1 8oz. bottle of clam juice (1 cup)
3 strips of bacon, minced
1 medium onion, diced
2 celery stalks, diced
3 tablespoons all-purpose flour
1 bay leaf
1 teaspoon of thyme leaves, chopped
3 medium potatoes, peeled and diced
2 cups half & half
1 cup heavy cream
salt and pepper to taste
optional: dash of worcestershire sauce or tabasco
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