Ingredient of the month: Cream of Chicken Soup

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Clam Chowder

I think I may have posted this one already, but it is really good.

Clam Chowder

2 8-ounce bottles clam juice
3 cans chopped clams
2-3 large baking potatoes, peeled and well chopped
½ cup butter
1 large onion, minced
¾ cup flour
1 ½ cups heavy cream
1 ½ cups milk
salt & pepper

1. Sauté onion in butter in a large pot. When onion is browning, add flour and cook 2-4 minutes.
2. Add clams and juice to the pot and bring to a boil.
3. Meanwhile, boil potatoes until just tender.
4. Add cooked potatoes to the clam pot when it is boiling.
5. Reduce to simmer and add milk and cream. Season to your liking with salt and pepper.
6. Serve hot with bread or crackers.

Serves 4-6

And in case you don't know how to make cocktail sauce, here's one for that:

Combine all ingredients:
2 Tbsp horseradish
½ cup ketchup
1 ½ tsp Worcestershire sauce
2 Tbsp lemon juice
½ cup chili sauce
Salt and pepper

When well mixed, cover and chill.

Makes about 1 cup

Use this for fried shrimp or cooked shrimp. I always make a bunch before we go to Rocky Point cause all we do there is eat shrimp!

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