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MRS. KING'S WINDEMERE CLAM CHOWDER
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Seafood
Amount Measure Ingredient -- Preparation Method
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12 cn Clams, minced,(6 1/2 oz.)
2 ea Potatoes, diced very fine
2 ea Onions diced fine/sauteed
1 qt Whole milk
1/2 pt Heavy cream
1/4 lb Margarine or butter
3 ea Eggs
1/4 ts Baking soda
1 x Worcestershire sauce to tast
3 ea Strips of bacon rendered unt
1 x Dry and crumbled very fine
1 t Horse radish
l/4 c flour
1. Open 11 cans of clams. (Save 12th can for
blending with thickening ingredients.) Separate clams
into a bowl and pour clam juice into a large cooking
pot. 2. Add potatoes and onions to clam juice. Cover
and simmer until potatoes are tender. From this point
on, always cook in an uncovered pot over low or medium
heat. NEVER allow the chowder to boil! 3. Add clams,
worcestershire sauce and optional bacon. 4. In a
blender, mix very thoroughly 2 cups of milk, 12th can
of clams and its juice, flour, cream, horse radish,
and eggs. 5. Slowly stir the blended mixture into the
cooking clams. Add the remaining 2 cups of milk.
Turn heat down to low. 6. Cook for 10-15 minutes;
stir occasionally, but do NOT allow the contents to
come to a boil. 7. Dissolve the baking soda in one
teaspoon of water and add it to the chowder to prevent
ingredient separation. 8. Taste and season if
necessary. 9. Float the stick of butter or margarine
on the chowder. When it melts, fold it in.
Allow the chowder to ripen for at least 3 hours before
serving --
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