Clam Chowder Recipe - Cooking Index
Clam Chowder Recipe - Cooking Index
This is the classic New England clam chowder. To convert it to Manhattan-style, replace the milk with a 15-ounce can of chopped tomatoes and 2 cups broth or clam juice.
Courses: Soup| 1 | Chowder Base - (see recipe) | |
| 2 | Chopped clams in clam juice - (6 1/2 oz | |
| Ea) | ||
| 3 cups | 711ml | Low-fat (1%) milk |
Prepare or reheat chowder base, bringing it to a boil. Add clams (with juice). Cover and remove from heat; let stand 5 minutes.
In a large saucepan over medium heat, warm milk just until hot; do not boil. Stir into chowder.
This recipe yields 9 one-cup servings
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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