AProudLefty
Black Kitty Ain't Happy
Beef wrapped in cabbage with mashed potatoes.
Jade's Recipe Exchange.
- Thread starter Jade Dragon
- Start date
Jade Dragon
And I'm the one that jaded you.
Are you looking for a recipe or are you just sharing a dish you made?
AProudLefty
Black Kitty Ain't Happy
I want to share if I can find it. Probably going to ask my Gram.
ThatOwlWoman
Leftist Vermin
Phantasmal's clam chowder!
ThatOwlWoman
Leftist Vermin
My favorite clam chowder recipe. I also fry up 3-4 strips of bacon, drain and crumble, and add to the chowder.
Classic Clam Chowder
Serves: 8 servings
Ingredients
• ½ cup butter
• 6-8 cups diced potatoes
• 2 cups diced celery
• 1 cup diced onion
• 1 tsp salt
• ¼ tsp black pepper
• ½ cup flour
• 2-3 (6.5 ounce) cans chopped clams (drained and juice reserved)
• 2 (8 ounce) bottles of clam juice
• 3 cups milk
• ½ cup heavy cream
• 1 tbsp dried parsley (optional)
Instructions
1. Open the cans of clams and drain them, reserving the juice. Set aside.
2. In a large pot add ½ cup butter, diced onion, diced potato, sliced celery salt, and pepper. Sauté for 4-5 minutes or until onions are slightly translucent.
3. Next, add flour and stir until all of the veggies are evenly coated with flour.
4. Pour in the reserved clam juice, stirring continually and quickly while pouring. Continue adding the liquids: the bottled clam juice and then the milk (start with 2 cups of milk). Keep stirring as you add the liquids.
5. Allow the chowder to come back to a simmer and add up to an additional cup of milk if your soup seems too thick.
6. Next, add the clams.
7. Continue simmering until potatoes are tender, approx. 15-20 minutes.
8. When potatoes are tender and soup is the desired thickness, add the ½ cup heavy cream and dried parsley flakes. You can serve anytime after this point, or if you desire, you can let the soup continue to simmer a little longer.
9. Enjoy!
Classic Clam Chowder
Serves: 8 servings
Ingredients
• ½ cup butter
• 6-8 cups diced potatoes
• 2 cups diced celery
• 1 cup diced onion
• 1 tsp salt
• ¼ tsp black pepper
• ½ cup flour
• 2-3 (6.5 ounce) cans chopped clams (drained and juice reserved)
• 2 (8 ounce) bottles of clam juice
• 3 cups milk
• ½ cup heavy cream
• 1 tbsp dried parsley (optional)
Instructions
1. Open the cans of clams and drain them, reserving the juice. Set aside.
2. In a large pot add ½ cup butter, diced onion, diced potato, sliced celery salt, and pepper. Sauté for 4-5 minutes or until onions are slightly translucent.
3. Next, add flour and stir until all of the veggies are evenly coated with flour.
4. Pour in the reserved clam juice, stirring continually and quickly while pouring. Continue adding the liquids: the bottled clam juice and then the milk (start with 2 cups of milk). Keep stirring as you add the liquids.
5. Allow the chowder to come back to a simmer and add up to an additional cup of milk if your soup seems too thick.
6. Next, add the clams.
7. Continue simmering until potatoes are tender, approx. 15-20 minutes.
8. When potatoes are tender and soup is the desired thickness, add the ½ cup heavy cream and dried parsley flakes. You can serve anytime after this point, or if you desire, you can let the soup continue to simmer a little longer.
9. Enjoy!