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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Golden Clam Chowder Recipe

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This recipe for Golden Clam Chowder is from The Foods We Love, 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 c. milk
¼ t. salt
5 medium carrots, sliced (about 1 1/2 cup)
2 stalks celery, chopped (about ½ cup)
1/2 c. chopped onion
2 cubes chicken bouillon
2 medium potatoes, cubed (about 1 cup)
½ c. margarine or butter
½ c. all-purpose flour
½ t. pepper
2 c. half and half
3 c. shredded cheddar cheese
1 - 8 oz. bottle of clam juice
2 c. water
Directions:
Directions:
Sauté the carrots, celery and onion in a minimum of oil until tender, about 10 minutes. Heat margarine in 2-qt. saucepan over low heat until melted; stir in the flour and pepper. Heat to boiling over medium heat, to form a thick sauce stirring constantly. Remove from heat; gradually stir in the ½ and ½, water, chicken bouillon and clam juice. Add the vegetables, stir in cheese; heat until cheese begins to melt. Add two 5 oz. cans of drained and rinsed clams, the size of your choice.

Be sure the soup is served hot.

 

 

 

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