1 onion peeled and chopped. 2 potatoes peeled and chopped. Drain on paper towels reserving the bacon fat in the pan crumble and set aside. In medium saucepan add. Remove clams with slotted spoon.
Salt celery potatoes onion juice from the 2 cans of clams. Add just enough water to cover mixture. In a large saucepan over medium high heat fry the bacon until crisp about 10 minutes. Cover and simmer for 5 6 minutes or until clams open. New england clam chowder is a classic american staple first eaten by settlers as early as the 1700s.
-
RELATED ARTICLE :
- greek lentil soup
- ginataang munggo with langka
- ginataang langka with alimasag
Place clams and water in a large saucepan. Simmer 8 10 minute or until potatoes are tender. The addition of dairy is considered the biggest difference from other chowders. Salt and pepper to taste. 2 1 vote vermouth and bacon make a distinctive difference.
New england clam chowder fs. New england clam chowder normally contains clams potatoes onions salted pork and milk or cream. 2 cups dry vermouth. Saute the onion in butter. 3 slices bacon chopped.
3 slices bacon chopped. New england clam chowder fs. Place clams and water in a large saucepan. Discard any that do not close. Salt celery potatoes onion juice from the 2 cans of clams.
-
RELATED ARTICLE :
- vegetable medley
- vegan baked polenta
- vegetarian baked beans recipe crock pot
