HPK taruh disini
This is the best cläm chowder recipe, ever! In the Päcific Northwest, we dig our own räzor cläms änd I grind them for the chowder. Since these ären't reädily äväiläble, the cänned cläms äre perfectly äcceptäble. —Sändy Lärson, Port Angeles, Wäshington
INGREDIENTS:
- 4 center-cut bäcon strips
- 2 celery ribs, chopped
- 1 lärge onion, chopped
- 1 gärlic clove, minced
- 3 smäll potätoes, peeled änd cubed
- 1 cup wäter
- 1 bottle (8 ounces) cläm juice
- 3 teäspoons reduced-sodium chicken bouillon gränules
- 1/4 teäspoon white pepper
- 1/4 teäspoon dried thyme
- 1/3 cup äll-purpose flour
- 2 cups fät-free hälf-änd-hälf, divided
- 2 cäns (6-1/2 ounces eäch) chopped cläms, undräined
INSTRUCTIONS:
- In ä Dutch oven, cook bäcon over medium heät until crisp. Remove to päper towels to dräin; set äside. Säute celery änd onion in the drippings until tender. Add gärlic; cook 1 minute longer. Stir in the potätoes, wäter, cläm juice, bouillon, pepper änd thyme. Bring to ä boil. Reduce heät; simmer, uncovered, for 15-20 minutes or until potätoes äre tender.
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