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Cleveland Clam Chowder
by anonymous, Dec 7, 2006
A great tasting clam chowder
Preparation Time: 15-20 minutes
Cook Time: varies
Total Time: varies
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Yield: 1 batch
Servings: 4
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3 slices thick bacon, cut into slivers
1 medium onion, chopped
1 green pepper, seeded and diced
3 medium potatoes, peeled and diced
1 13 3/4 oz canned chickes broth
1 16 oz can stewed tomatoes, sliced
3 6 1/2oz can chopped clams, do not drain
1 8oz bottle clam broth, if not using fresh clams
1 teaspoon dried savory
1/2 teaspoon dried thyme
1 dozen fresh clams, cleaned
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In a heavy 4-quart saucepan, saute the bacon until crisp
Remove the bacon to absorbent paper and saute the onion and green pepper in the bacon fat until onion is tender
Add the potatoes and saute briefly (remove excess fat, if desired)
Add chicken broth and cook, covered, until potatoes are tenderr, about 8 minutes
Add tomatoes, chopped clams, broth, savory, and thyme
Heat to just under boiling
Meanwhilem if using fresh clams, put them in a saucepan with about 1 cup water
Cover and bring to a boil over high heat
Remove clams as soon as they open, about 3 to 5 minutes
Add clams to chowder, shell and all
Discard any clams that do not open
Filter broth through a cloth or filter if sandy, and add it to chowder
Serve with reserved bacon pieces atop
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