Saturday, November 19, 2011

Best Clam Chowder I've EVER Had.

Boston Clam Chowder
  • ½ cup butter
  • 2 cloves garlic, minced
  • ½ cup onion, minced
  • 1 rib celery, diced
  • ¼ tsp. pepper
  • 1 tsp. salt
  • 1 bay leaf
  • ¼ tsp. thyme
  • ½ cup flour
  • 4 cups 2% or whole milk
  • 2 cups potatoes, peeled and cubed
  • 1-2 cans clams (do not drain)
  • 2 T. red wine vinegar
  1. Microcook potatoes in a bowl with ¼ cup water for 10 minutes or until soft OR cook the potatoes in water on the stove until soft; drain all but ¼ cup then set aside. 
  2. Saute’ onion, garlic, celery and spices in butter over medium heat till translucent. 
  3. Add flour gradually. Cook and stir till bubbly (1-2 min.). 
  4. Stir in milk, potato juice and clam juice. Boil and stir one min. 
  5. Add clams and potatoes, turn heat down to low and heat till hot. 
  6. Stir in vinegar right before serving. 

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