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New England Clam Chowder

2 cn Clams, canned; * see note
Vegetable cooking spray
3 c Chopped onions
2 c Red potatoes; cubed
1 c Diced celery
2 Turkey bacon slices; chopped
2 c Water
1/2 ts Salt
1/2 ts Dried thyme
1/4 ts Coarsely ground black pepper
3 Fresh parsley; sprigs
1 Bay leaf
3 tb All-purpose flour
2 c 2% milk

* use 2 (44 ounce) cans of steamer clams in shells, undrained. Drain clams, reserving 1 cup liquid. Remove clams from shell; discard shells. Slip black skin off foot of each clam and discard; set clams aside. Coat a dutch oven with cooking spray; place over medium high heat until hot. Add onions, potatoes, celery and turkey bacon; saute 7 minutes. Add reserved clam liquid, water, salt, thyme, pepper, parsley springs an bay leaf.; bring to a boil. Cover and reduce heat. Simmer for 20 minut or until potatoes are tender. Discard parsley and bay leaf. Place flour in a bowl. Gradually add milk while blending with a whisk. Add flour mixture to pan and cook over medium heat 10 minutes or until chowder is thickened, stirring constantly. Stir in clams and cook 2 minutes or until heated.

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