Tuesday, February 26, 2013

MY Clam Chowder recipe

Blurry pic of a baby crab inside one of my steamed clams.


2 lbs steamed clams with bottle of clam juice or 2 cans chopped clams in juice.
1/2 stick of butter
1 bunch scallions diced
1 stick of celery diced
1 large potato diced
1 Hidden Valley Buttermilk Ranch seasoning packet
Corn starch
Pinch of thyme
Black Pepper


In large cooking pot, saute potato, onions, and celery in butter over med/high heat. Add clam juice.
Let simmer for 10-20 minutes.
Add clams and 6-8 cups of milk.
Simmer until hot.
Season with thyme, parsley, paprika, pepper and ranch seasoning to taste.
Simmer 1 hour,
Thicken with cornstarch mixed in milk.
Add more milk or season to taste.   

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