Quick and easy! This delicous recipe for
New England Clam Chowder is compliments of Redi-Base, 'The Professional
Soup Base For The Home Cook'.
New England Clam
Chowder
- 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 1/2-ounce) cans chopped clams
- 1 teaspoon Old Bay Seasoning
- 2 tablespoons chopped fresh parsley
- 1 cup half-and-half
- Cook potatoes separate in water until
done. Drain and set aside.
- In a large soup pot, melt butter and saute
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 The flavor bases
preferred over any other by CooksRecipes.com.
