SOUP RECIPE - 555
NEW
ENGLAND
CLAM
CHOWDER
2 cans clams and juice
1/4 lb. bacon, diced
1 lg. onion, sliced or use green onions
Salt to taste
2 lg. potatoes, diced
Milk
2 tbsp. butter Pepper to taste Parsley
1/4 tsp. dried thyme
Cook bacon until crisp.
Cook onion until tender.
Add potatoes and some water and cook until potatoes are tender.
Add other ingredients and put hard butter
on top.
When butter melts, soup is done.
Serves 8.
Margie Johnson
SOUP RECIPE - 556
MANHATTAN
CLAM
CHOWDER
2 tomato sauce
1/4 c. diced bacon
1/4 c. minced onion
2 cans clams and liquid
2 c. diced potatoes
1 c. water
Some mushrooms
Some milk
1/3 c. diced celery
1 (16 oz.) can tomatoes
2 tsp. snipped parsley
1 tsp. salt
1/4 tsp. thyme
1/8 tsp. pepper
In large saucepan, cook and stir bacon and onion until crisp and tender.
Stir in clam liquid, potatoes, water and celery.
Cook until potatoes are tender.
Add clams, tomatoes and seasonings.
Add about 2 tablespoons butter.
Heat until boiling.
Margie Johnson
SOUP RECIPE - 557
CORN
CHOWDER
2 tbsp. oil
1 med. onion, minced
4 med. potatoes
1 (16 1/2 oz.) can creamed corn
2 c. milk
Salt and pepper to taste
1/4 c. water
After mincing onion, peel and cut potatoes into 1 inch cubes.
In large skillet over medium heat, saute onion and potatoes with oil until onion starts to turn brown.
Add 1/4 cup water; cover and let steam for about 15 minutes or until
potatoes are cooked.
Add creamed corn, milk and salt and pepper to taste.
Heat until hot but do not boil.
Joyce Sinman Ms. Larson, 6
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