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NEW ENGLAND CLAM CHOWDER 1/4 lb. butter 1/3 c. chopped leeks 1/2 c. chopped onions 1/2 c. chopped celery 2 chopped scallions 2/3 c. flour 2 c. fish stock 2 c. clam juice 4 c. light cream 1/4 c. dry white wine 1 lb. chopped clams 2 boiled, diced potatoes 1 tsp. fresh tarragon season to taste Melt butter; saute leeks (white portions only), onions, celery and green onions until soft. Add flour and cook 5 minutes while stirring. Add fish stock and clam juice. Simmer 30 minutes. Stir in light cream and dry white wine. Add coarsely chopped clams, potatoes and fresh tarragon. Gently simmer for 10 minutes and season to taste. Makes 2 1/2 quarts. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |