Vegetable Clam Chowder 1 medium potato, peeled and diced 1 small onion, chopped 2 stocks celery finely chopped 2 carrots finely chopped ¼ cup finely minced parsley 1 bay leaf 1/8 tsp whole basil and pepper 1 10 oz. can chicken broth 1 cup water 1 tsp salt 1 can tomatoes ( blender first) 2 T. butter 2 T. flour 2 cans clams Combine potato, onion, celery, carrot, 2 T. parsley, bay leaf, basil, pepper, chicken broth, water, salt and tomatoes. Cover, bring to boil. Simmer until vegetables are just tender, 10 minutes. In a small pan melt butter, gradually add flour, stir and cook 1 minute. Gradually stir in ½ cup liquid from vegetables. Stir into soup. Add clams and their liquid, bring to boil stirring. |
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