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Email to Master Chef Don F. Easley Jr.      

    Chef Don's Clam Chowder

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Makes 5 servings. Comment: Some brands of canned clams seem to be saltier than others. Depending on the saltiness of the clams you choose, you may want to add a bit more salt. Start with an additional 1/4 teaspoon of salt if you find the soup on the bland side.

    List of Ingredients

    2 1/2 cups water
    three 6.5-ounce cans minced clams (plus liquid)
    1/2 cup all-purpose flour
    1 teaspoon minced fresh parsley
    1/2 teaspoon salt
    1 bay leaf
    dash ground thyme


    Combine water and liquid drained from all 3 cans of clams in a large saucepan. Stir in flour, parsley, salt, bay leaf and thyme. Turn to medium heat.

    When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan.

    Add the clams to the saucepan and simmer for 10 minutes, stirring often.

    Add the cream and simmer for an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn't bubble over.

    Turn down the heat if the soup begins to erupt.




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