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New England Clam Chouder

Started by WinterRose, December 15, 2004, 01:39:30 PM

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WinterRose

December 15, 2004, 01:39:30 PM
NEW ENGLAND STYLE CLAM CHOUDER - TBEAR'S FAVORITE

3 meduim potatoes - diced
2 cans - whole baby clams
1 meduim onion - chopped fine
1/4 cup butter
2 can evaported milk
1 can water
1/2 tsp. season salt
1/2 tsp. salt
1 shake - white pepper
2 drops of Tabasco Sauce
1/2 tsp. Paprika
1 tsp. Worcestshire Sauce

Drain off the clams into a measuring cup & keep the juice. Then cook potatoes in the clam liquid, place enough water to cover the potatoes for about 12 minutes. Simmer in a small pan the onions & the butter. Add them to the potatoes & then add the rest of the ingredients. Cook on low heat till warm ( about 1/2 hour ) serve with salad & french bread. Ok ladies if you have questions contact me ok hope that everyone will be wanting to try this.
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Etta Sue

#1
December 16, 2004, 10:57:46 AM
I thought I replied to this but I guess not. 

I don't know if I like Clam Chouder or not.



Carol

#2
December 17, 2004, 10:11:51 AM
Karen:  I love Clam  Chowder - my recipe is similar but add three cans of minced clams.  I also cook all in a crockpot and add the evaporated milk the last hour but bet ours tastes much the same.  Mmmmm good.  It sounds like a Chowder night. 
Carol
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