Monterey Clam Chowder
recipe comes from Nana's
Recipes which is the website of Norma "Nana"
Welton - you can visit the website by clicking
Welton, her son, describes Nana's website as follows:
to prepare "home cooking with flair" recipes from a Grandmother
who loves to cook! Pictures and detailed recipes of chocolate
desserts, cakes, pies, cookies, salads, entrées, side
dishes and more."
2 medium onions chopped
1 clove of garlic mashed
1/2 cup chopped celery
3 cups potatoes diced
2 cups boiling water
2 (4 oz.) cans clams with liquid minced
2 teaspoons salt
1/4 teaspoon black pepper
1 quart whole milk
2 tablespoons butter
a dash of dill weed
several pieces of paper towel on a large microwave safe
dish, add bacon slice and cover with paper towel. Cook until
bacon is crisp, or fry bacon in frying pan, discarding fat.
Cut cooled bacon into small pieces and set aside.
a small amount of butter in a large pan add onions, celery
and garlic cook until tender (remove any garlic pieces).
potatoes, water, clams (with liquid), salt and pepper. Cover
and simmer until potatoes are tender, about 10 minutes.
crisp bacon bits, milk, butter, dill and heat gently, not
allowing soup to boil. One half of this recipe will yield
5 cups of soup.
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