![]() Chopped green onion tops can be added for garnish. Transfer clams into a new clean bowl with a new salt and water mixture. ![]() Place all clams that passed your inspection into the bowl. In a large bowl, combine 4 cups of water with cup of salt. Discard any clams that do not close when tapped. ![]() If the soup is too thick for you, just add more half-and-half or a little bit of whole milk.Īdjust seasonings. The clam should close tightly when tapped. Heat to serving temperature, stirring occasionally, for about 20 minutes to thicken the soup to your liking. On a low simmer with a large wooden spoon, gradually stir in half-and-half until blended. Stir butter-flour roux into the chowder and stir until thick. Simmer until the potatoes are thoroughly cooked, about 20 minutes. In a large saucepan, combine the remaining ingredients except the clams and half-and-half. Pour in enough whole milk to just cover the potatoes. Cook the potato, onion, and flour mixture for about 4 minutes, stirring frequently. The more flour you use, the thicker the chowder will become. This will produce a thick roux that will thicken the soup when you stir it in. Add the potatoes to the onions and stir to combine. 1 tablespoon of fresh thyme leaves or 1 teaspoon of driedģ/4 cup of clam juice drained from the canned clamsĬombine melted butter and flour in an ovenproof container and bake at 325 degrees for 30 minutes.
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