Boston Clam Chowder

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Boston Clam Chowder Ingredients

1 Dozen fresh or 10 1/2-ounce	2 tb Chopped onion
1 Carrot; diced (1/2 cup)	4 ts Chicken or turkey fat or
2 c Diced raw potatoes	2 tb Flour
1/3 c Diced celery	1/2 c Cream
3 c Richly flavored Chicken or	Salt and pepper

Instructions for Boston Clam Chowder

Steam clams and pry open. Drain off and measure liquid; there should be 1 cup. Put the carrots, potatoes, and celery into the broth, cover, and boil gently until tender. Then cut clams finely with sharp kitchen scissors, saute the clams and onions in the chicken fat (or butter) for 5 minutes. Blend flour evenly into this mixture. Add broth and vegetables gradually, stirring constantly to keep smooth. Add the clam broth, cream and seasonings. Reheat just to boiling and serve immediately. Makes about 8 cups. Posted to recipelu-digest Volume 01 Number 323 by ncanty@juno.com (Nadia I Canty) on Nov 28, 1997

Main Ingredient: ClamCuisine: Uncategorized

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