Friday, November 04, 2005
Clam Chowder for Winter Days
This is made in a crockpot and can be frozen, however do not re-heat it in a microwave as it tends to seperate.
NEW ENGLAND CLAM CHOWDER
6 strips of bacon, finely chopped
1 onion, finely chopped
3 stalks of celery, finely chopped
2 cans (each 5oz/142g) whole baby clams
1 cup water
3 cups diced peeled potatoes
1 tsp Worcesthire sauce
1/2 tsp salt
14 tsp pepper
1 bay leaf
1/4 cup all purpose flour
2 cups light cream or half and half or 1 13oz can evaporated milk
1/2 green pepper, finely chopped
1. In a large non-stick skillet, saute' bacon, onion and celery for 5 minutes or until vegetables are softened and onion is translucent. With a slotted spoon, transfer the mixture to the slow cooker.
2. Drain clam liquid into slow cooker; set aside whole clams. Add water, potatoes, Worcestershire sauce,salt,pepper and bay leaf.
3. Cover and cook on High for 3 to 4 hours or on Low for 6 to 10 hours, until potatoes are tender and soup is bubbling. Remove baf leaf and discard
4. In a bowl combine flour and 1/4 cup cream; mix well to dissolve lumps. Add to slow cooker along with reserved whole clams, green pepper and remaining cream. Cover and cook on High for 25 to 30 minutes or until thickened.
** I have used cornstarch instead of flour and the results are still good**
Posted by Crazy GrammaLabels: Crockpot, Seafood, Soup
Prepared by crazygramma ::
11:33 AM ::
1 comments
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