Clam chowder

Posted by adm On August - 9 - 2011

How to cook Clam chowder


  • 20g butter
  • 1 large onion, finely shredded
  • 2 large potatoes, diced
  • 225g diced bacon or smoked bacon ribs
  • 2 cups (500ml) milk
  • 1 cup (250ml) chicken strain
  • 1 cup (250ml) skim
  • 1 clove ail, low
  • 200g can dinero, knackered
  • 2 tbs chopped fresh parsley
  • Freshly ground black peppercorn

How to:

  • Melt butter in a large pan over medium passion. Add onion and cook until subdued.

  • Add potatoes and bacon or ribs. The bones will add extra smack.

  • Prepare, stirring over low heat for astir 30 minutes until prosperous.

  • Stir in milk, strain, emollient, garlic and gelt. Simmer gently for 10 transactions. Stir in parsley. Season with peppercorn. Answer.

  • You can use fresh clams if usable. You will need some 500g. Rinse well to remove any excess sand and moxie. Use reduced fat milk and cream if pet.

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