Saturday, May 16, 2009

Clam Chowder

1 can of Pacific clams (or boil fresh clams, remove the shells and use the stock)
1 3/4 cup seafood stock
1 3/4 cup half and half ( equal parts cream and milk OR 7/8 cup milk + 1 ½ tablespoons butter or margarine )
3 cup water
1 tbs soy sauce
2 sausages, diced
2 cloves garlic, crushed
3 tb butter
1 tsp Basil
1 onion, sliced
1/2 cup parsley
3 potatoes, diced
2 stalks celery, chopped
1 tsp thyme
Salt and pepper.

Combine clams, stock and water; bring to a boil.Meanwhile, chop meat sausages. In butter, fry sausages with onions, until onions turn slightly translucent. Add potatoes, celery and clam broth; simmer 20 minutes. Stir in herbs and seasonings. Heat through. Serve hot.

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