New England Clam Chowder
Quick and easy! This delicious recipe for New England Clam Chowder is compliments of Redi-Base, 'The Professional Soup Base For The Home Cook'.
2 pounds potatoes, peeled and diced
3 tablespoons butter or margarine
1 medium onion, chopped
3 celery stalks, chopped
3 tablespoons all-purpose flour
3 cups water
1 tablespoon Seafood Redi-Base
1 (6.5-ounce) cans chopped clams
1 teaspoon Old Bay Seasoning
2 tablespoons chopped fresh parsley
1 cup half-and-half (light cream)
- Cook potatoes separate in water until done. Drain and set aside.
- In a large soup pot, melt butter and sauté onion and celery until softened. Add flour and stir to form roux. Slow add 3 cups water to blend. Add Redi-Base and stir until blended. Add cooked potatoes, clams, Old Bay seasoning and parsley. Bring to boil. Remove from heat and add the half-and-half. Serve.
Makes 8 servings.
Recipe used with permission by the Redi-Base Soup & Sauce Company; www.redibase.com.