Clam Chowder

1 servings

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Clam Chowder Ingredients

16 Cherrystone clams; fresh, in	1/4 ts Thyme; dried leaves
2 c Fish stock	1 Bay leaf
1 Strip bacon; julienne	3 dr Tobasco sauce
1/4 c Onions; medium diced	1/2 ts White worcestershire sauce
1/4 c Celery; medium diced	1/2 c Evaporated skimmed milk
1/2 c Idaho potatoes; peeled,	2 tb Arrowroot
1 Sage leaf; fresh	1/4 c Scallions; sliced

Instructions for Clam Chowder

MMMMM--------------------------GARNISH------------------------------- Chives; fresh, sliced Parsley; fresh, chopped Steam the clams in the stock. Remove the clams, chop the meat, and reserve. Strain the steaming liquid through cheesecloth. Reserve. Render the bacon. Add the onions and celery and saute until transulent. Add the stock, potatoes, sage, thyme, bay leaves, tobasco and worcesterchire. Simmer until the potatoes are tender. Combine the evaporated skimmed milk and the arrowroot. Gradually stir this mixture into the soup and continue to simmer for a few minutes, until thickened. Add the scallions. Add the reserved chopped clams and fresh herbs just before serving. Yield: 4 servings Converted by MC_Buster. Per serving: 629 Calories (kcal); 17g Total Fat; (27% calories from fat); 40g Protein; 60g Carbohydrate; 107mg Cholesterol; 888mg Sodium Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9414 Converted by MM_Buster v2.0n.

Main Ingredient: ClamCuisine: Uncategorized