January 21: New England Clam Chowder Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Barney's Clam Chowder
Categories: Soups, Seafood, Potatoes, Shellfish
Yield: 4 Servings

8 oz Bottled clam juice
1 c Heavy cream
1 Leek; chopped
2 Ribs celery; chopped fine
1 c Yellow onion; chopped fine
4 tb Butter
4 tb Plain flour
16 oz Chopped clams
1 1/2 c Russet potatoes; diced 3/8"
2 tb Parsley; chopped, garnish

In a stock pot, bring the clam juice to a boil; then
reduce to a simmer. Next add the leeks, celery, onions,
and cream. Continue to simmer until thw celery becomes
tender to the touch.

While the broth and vegetables are simmering, combine
the butter and flour over medium heat and cook together
until smooth in texture. Whisk flour mixture into broth
and continue to cook until the chowder begins to
thicken.

Add the chopped clams and diced potatoes and cook for
10 additional minutes. Remove from heat and serve with
chopped parsley sprinkled on top.

FROM: Barney's Beanery, West Hollywood, CA

Found AT: http://www.msnbc.msn.com

MM Format by Dave Drum - 25 October 2009

Uncle Dirty Dave's Archives

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