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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

P.E.I. Clam Chowder Recipe

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This recipe for P.E.I. Clam Chowder is from 'Cooking the Books', 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:  
1/2 cup margarine (divided)
1 medium onion, diced
1 medium stalk celery, sliced thinly
3 cup water
2 1/2 cup diced raw potatoes
4 - 85 g cans chopped baby clams (do not drain)
1 Tsp salt (or more to taste)
1/2 Tsp pepper
1/2 lb bacon (crisp)
1 1/2 Tsp worcestershire sauce
1/2 cup grated raw carrot
1 1/2 cup 2% milk
1/3 cup flour

Directions:
Directions:
Melt 1/4 cup margarine in a large saucepan. Saute onion and celery slices until tender. Add water, potatoes, clams, & spices. Bring to a boil slowly. Turn heat down to simmer and continue cooking until potatoes are nearly done.

In small saucepan melt 1/4 cup margarine and 1/3 cup flour. Stir until all margarine is absorbed. Add 1 1/2 cup milk. Stir quickly over a medium heat until blended into a smooth mixture. (a whisk does this easily).
Add this mixture along with bacon and grated carrots to clam and vegetable mixture. Stir gently to blend. Simmer over low heat for about 20 minutes.

Serves 6

Personal Notes:
Personal Notes:
This soup is very rich. Makes a nice Christmas treat.

 

 

 

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