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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Clam Chowder Recipe

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This recipe for Clam Chowder is from Solace of Souls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. Butter
1 Cup onions finely chopped
1 Cup celery finely chopped
2 Cups Russet potatoes, peeled and chopped
1/4 Tsp. Salt
1/2 Tsp. freshly ground black pepper
2 Bay leaf
1 pinch cayenne pepper
1 carton Campbell's Ready to Use Chicken Broth
1 1/2 Cups 35% Whipping Cream
16 Fresh littleneck clams, cleaned
1 Cup Corn, Whole Kernal
20 Fresh medium size shrimp, pelled and deveined.
16 Fresh mussels, scrubbed clean and beards removed
1/4 Cup fresh parsley, finely chopped
Directions:
Directions:
In Dutch oven or large saucepan, melt butter over medium heat, cook onions and celery, stirring often for five minutes or until softened but not browned.

Stir in potato, salt, pepper, bay leaves and cayenne pepper. Pour in broth, bring to boil. Reduce heat and simmer for 10 to 12 minutes or until potato is tender. Add cream. Reduce heat to medium low.

Add clams and corn, cover and cook for 3 or 4 minutes. Add shrimp and mussels, cook for 5 to 7 minutes or until clams and mussels have opened discarding any that have not opened. Discard bay leaves. Sprinkle with parsley before serving.
Personal Notes:
Personal Notes:
Wishing you all the happiness and joy as you start your new life together!

 

 

 

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