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Vegetable Clam Chowder Recipe

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This recipe for Vegetable Clam Chowder, by , is from The Ellinger Family Cookbook Project, 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!

Contributor:  
Contributor:  
Bruce Ellinger

Category:
Category:
 

Marion Ellinger Special Recipes Book #1


Ingredients:  
Ingredients:  
1 large potato, diced
1 small onion chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
¼ cup finely minced parsley
1 bay leaf
⅛ tsp. each whole basil and pepper
1 can (10½ oz.) condensed chicken broth
1 cup water
1 tsp. salt
1 can (16 oz.) solid-pack tomatoes, puréed
2 T. each butter and flour
2 cans (10 oz. each) whole baby clams

Directions:
Directions:
Combine potato, onion, celery, carrot, 2 T. of the parsley, bay leaf, basil, pepper, chicken broth, water, salt and tomatoes. Cover and bring to a boil, simmering gently until vegetables are just tender, about 10 minutes. In a small pan heat butter and blend in flour, stirring and cooking about 1 minute, Gradually stir in ½ cup of the liquid from the vegetables. Stir this sauce into the soup. Add clams and their liquid and bring just to a boil, stirring. Remove from heat and ladle chowder into serving dish. Sprinkle with remaining 2 T. parsley aver all and serve at once.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Marion wrote that corn could be added as well. She rated the soup as "good".

 

 

 

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