Tuesday, November 10, 2009

Easy New England Clam Chowder

One of my favorite meals is New England Clam Chowder. When my husband and I first got married we love to try and make it but could never quite figure it out. Then I got a simple recipe set of different soups and learned the basics of making any soup. The easiest way to explain how to make any cream soup is to first saute the chopped vegetables in butter. Then add about a quarter cup of flour to them and stir them until the flour coats the vegetables evenly. The next step is to add your broth. That is another thing I didn't know, that you added chicken broth to cream soups like Clam Chowder, Cream of Broccoli, and Potato Soup. After that you add two cans of Evaporated milk. Let everything cook over a medium heat for a while, stirring occasionally to prevent scorching. While that is going on you need to boil a pan of water for potatoes. Dice the potatoes and pour them in when the what is boiling for five minute. Drain and add to soup. Add the clams to the soup. Add some salt and pepper to taste. Let it simmer for at least 10 minutes and you have the easiest Clam Chowder and very tasty I might add.

Shopping list for Clam Chowder
2 cans evaporated milk
a large can of Chicken broth
1/4 cup celery
1/4 cup oinion ( but I use less)
2 cans of chopped clams ( or any clams you like )
1/4 cup flour
2 potatoes

Enjoy a nice Warm Cup of Soup on a Cold Day!

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