clam chowder can be made in 15 mins - 30 mins

take a russest potato 5-6 for 5 ppl and dice,peel,clean it

dice 3 onions

get 4 cans of clams with juice in can.

In lg pot add onions and potatos with 1 oz of ex virg olive oil
add salt and white pepper to taste.
cook till soft then add 4 cups of chicken stock and bring to a boil. add
3 oz of worstechire sauce

Add clams with juice bring to boil again and then put on simmer

In seperate bowl add heavy cream 1-2 qts and ladle 1 to 2 ladles of
soup into cream stir and mix then pour in pot and serve.

FROM KENS BARBIE



This is the absolute best clam chowder (aside from Landry's clam
chowder) that I have ever made...wonderfully flavorful and delicious!


CLIFF HOUSE NEW ENGLAND CLAM CHOWDER

Ingredients:

1 tbsp all-purpose flour
1 cup bottled clam juice
2½ tsp unsalted butter
6 ½ ounces canned clams, without juice
1 clove garlic, minced
1 ½ cups half and half
1 slice hickory smoked bacon
1 cup minced onion
2 potatoes, boiled, peeled and diced
1 tsp spice blend (below)
¼ tsp white pepper
1 tsp salt (to taste)

The Cliff House Spice Blend:

4 tsp oregano
4 tsp dried parsley
2 tsp marjoram
2 tsp dill
4 tsp thyme
4 tsp basil
1 tsp sage
4 tsp rosemary
2 tsp tarragon
1 tbsp all-purpose flour
Blend all ingredients, crushing in a mortar if possible. Store in a
resealable plastic bag to refrigerate.

In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion,
garlic and The Cliff House Spice Blend over low heat. Do not allow to
brown. Drain clams and set aside. Slowly stir the flour and bottled clam
juice in the sauté mixture. Bring to a boil; reduce heat. Add Half and
Half and simmer 20 minutes. Remove the bacon, and add white pepper,
potatoes and clams. Heat to serving temperature. Do not allow to boil,
as this toughens the clams. Add salt and remaining 2 teaspoons of
butter, stir to melt, and serve at once with oyster crackers and warm
cornbread (or crusty hearth bread).

An excellent addition to home made N.E. chowder is crisp bacon crumpled
and sprinkled over the top.

Thank you thank you thank you!

one thousand two hundred and ninety two days ago.

wow...........................




these dishes must be moldy!!!!

Good recipes are timeless.

No sherry?

OH! Bless you for the recipe!!!

A spot or two while cooking would be good.