Wednesday, October 10, 2007

Red Lobster: New England Clam Chowder

From Top Secret Recipes

2 1/2 C water
3 6.5oz cans minced clams (plus liquid)
1/2 C all-purpose flour
1 tsp minced fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
1 bay leaf
Dash dried thyme
2 white or red potatoes, peeled and diced (not russet or yellow potatoes)
1 C heavy cream

Combine water and liquid drained from clams in a large saucepan. Stir in flour, parsley, salt, pepper, bay leaf and thyme. Turn to medium heat.
When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan.
Add the clams to the saucepan and simmer 10 minutes, stirring often.
Add the cream and simmer an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn't bubbly over. Turn down the heat if the soup begins to erupt.

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