January 17, 2011

Market Street Clam Chowder

6 cups diced potatoes
1 cup diced onion
1 can clams (with juice)
1 cup flour
1 Tbsp Tabasco sauce
1 ½ Tbsp salt
6 bay leaves
¾ cup sherry wine
2 cups diced celery
1 cup diced green onions
2 cup water
¾ cup butter
2 qts. half and half
¾ Tbsp pepper
¾ Tbsp Thyme

In a large pan combine everything but butter, flour, and half &half. Cook until potatoes are done. During cooking time, place butter in a pie plate and place in 325* oven to melt. Then stir in flour. Flatten the paste evenly in pan. Bake for 30 min. When potatoes are done and dough is baked combine into the pan. Stir until thickened. Remove from heat and add half & half. Serve.

Brenda Morse

No comments:

Post a Comment