New England Clam Chowder

6 Servings

Try this New England Clam Chowder recipe, or post your own recipe for New England Clam Chowder

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

New England Clam Chowder Ingredients

4 tb Olive oil	1/4 ts White pepper
1 c Onion; diced	1 tb Chopped parsley
1/2 c Flour	1 ts Thyme
3 c Clam broth	1 Bay leaf
2 c Rice milk	4 c Potatoes; 1" cubes
2 cn Chopped clams

Instructions for New England Clam Chowder

In a large pot, saute the onions over medium heat in the olive oil until they have softened. Add the flour and incorporate thoroughly. Add the clam broth and the rice milk and whisk the mixture until it is smooth. Add the chopped clams, white pepper, parsley, thyme and bay leaf to the soup. Bring the soup to a boil, cover and reduce the heat to a simmer. Continue cooking the soup for 45 minutes. After the soup has cooked for 45 minutes, add the diced potatoes and simmer for an additional 15 minutes. Remove the soup from the heat and serve. Posted to recipelu-digest Volume 01 Number 242 by James and Susan Kirkland on Nov 10, 1997

Main Ingredient: ClamCuisine: Uncategorized