|
|
|
|
|
|
|
|
|
 Posted: Sat Jan 27, 2007 4:32 pm
This recipe is also under 'Seafood', but as a 'chowder' it also counts as a soup. Anyway, this is a really great recipe, but it takes quite a while to cook. Making a full recipe will feed 3 people for about 3 days, so use a very large pot. (I always cut the recipe in half, or even thirds when possible.)
- ½ pack bacon
- 1 onion
- 3 to 5 potatoes
- Garlic
- 2 cans clam nectar
- ½ & ½ cream , 2L
- Seafood (recommended: baby clams, scallops, prawns, shrimp)
Fry bacon till crisp, add onions till soft. Add in a dash of garlic, 2 cans of clam nectar and the potatoes. Cook until potatoes are soft (for thicker chowder, cook until first 3 potatoes are dissolved completely, then add remaining potatoes, cook till soft). Add cream and turn down heat. Cook for a bit before adding seafood.
TIP: Do not let the cream boil! This is BAD!
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sat Jan 27, 2007 6:36 pm
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue Jan 30, 2007 10:18 am
Its so good. I always make it in the summer when I'm out at my cabin. For whatever reason, it just tastes better out there... blaugh
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue Apr 17, 2007 9:36 am
Sweetie, I hate to break it to you, but your chowder is damn good anywhere. No offense.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Thu Apr 19, 2007 1:37 pm
hmm... can we skip the bacon or is it necessary in flavoring the dish?
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Reply
