| Cuisine: American | Type: Soup | Serves: |
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Source:
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Loveland Reporter Herald January 1989 |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1/2 cup chopped onion 1/4 cup margarine or butter 1/4 cup unsifted flour 2 cups water 8 oz bottle clam juice 2 tsp. chicken instant bouillon or 2 bouillon cubes 2 cans (6-1/2 oz) chopped clams, drained, reserving liquid 2 carrots pared & thinly sliced 2 medium potatoes, pared and diced 2 cups half-and-half 3 cups mild cheddar cheese 1 tbs. chopped parsley |
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Instructions:
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In large kettle or Dutch oven, cook onion in margarine until tender; stir in flour. Gradually stir in water then clam juice, bouillon, reserved clam liquid, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until vegetables are tender. Add clams, half-and-half and shredded cheese. Cook and stir until cheese melts and chowder is hot (do not boil). Add parsely. Refrigerate leftovers. |
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Related recipes:
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None |
2001-03-10