Shirley's Recipes | Soups / New England Clam Chowder

Soups.NewEnglandClamChowder History

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February 23, 2017, at 08:14 PM by 67.42.220.114 -

Deleted lines 27-32:

[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Cheyanne]] — [-22 February 2017, 22:49-]
>>messageitem<<
Tenho certeza que deste encontro produzirão bons frutos para todos nós leigos que amamos o rito na forma exiinordtaárro. Parabéns à D.Guimarães , D.Rifan e aos demais sacerdótes que colaboram na aplicação da Carta Apostólica Summorum Pontificum em plena comunhão com a Santa Igreja num trabalho discreto e sério.Como li num blog dias atrás: “bom sacerdote é aquele que imita São João Batista, desaparece para Nosso Senhor aparecer”.
>><<

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February 23, 2017, at 06:49 AM by Cheyanne - Comment added

Changed lines 27-33 from:

Add clams, 1/2 cup clam liquid, the half-and-half, and butter to kettle; mix well. Heat about 3 minutes; do not boil.

to:

Add clams, 1/2 cup clam liquid, the half-and-half, and butter to kettle; mix well. Heat about 3 minutes; do not boil.
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Cheyanne]] — [-22 February 2017, 22:49-]
>>messageitem<<
Tenho certeza que deste encontro produzirão bons frutos para todos nós leigos que amamos o rito na forma exiinordtaárro. Parabéns à D.Guimarães , D.Rifan e aos demais sacerdótes que colaboram na aplicação da Carta Apostólica Summorum Pontificum em plena comunhão com a Santa Igreja num trabalho discreto e sério.Como li num blog dias atrás: “bom sacerdote é aquele que imita São João Batista, desaparece para Nosso Senhor aparecer”.
>><<

Restore

January 21, 2012, at 09:20 PM by 208.151.246.21 -

Changed lines 27-34 from:

Add clams, 1/2 cup clam liquid, the half-and-half, and butter to kettle; mix well. Heat about 3 minutes; do not boil.

[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Keydrick]] — [-19 January 2012, 09:48-]
>>messageitem<<
I'm not quite sure how to say this; you made it etrxeemly easy for me!
>><<

to:

Add clams, 1/2 cup clam liquid, the half-and-half, and butter to kettle; mix well. Heat about 3 minutes; do not boil.

Restore

January 19, 2012, at 05:48 PM by Keydrick - Comment added

Added lines 28-34:

[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Keydrick]] — [-19 January 2012, 09:48-]
>>messageitem<<
I'm not quite sure how to say this; you made it etrxeemly easy for me!
>><<

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May 17, 2008, at 01:34 AM by 208.151.246.21 -

Changed line 19 from:

Dash pepper\\

to:

Dash ground black pepper\\

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April 02, 2008, at 06:25 AM by 208.151.246.21 -

Changed line 25 from:

Add cubed potato, salt, pepper, and 1 cup water. Cook, uncovered, 15 minutes, or until potato is fork-tender.\\

to:

Add cubed potato, salt, pepper and 1 cup water. Cook, uncovered, 15 minutes, or until potato is fork-tender.\\

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April 02, 2008, at 06:24 AM by 208.151.246.21 -

Changed line 25 from:

Add cubed potato, salt, pepper, and 1 cup water. Cook, uncovered, 15 minutes, or until potato is fork-tender.\\

to:

Add cubed potato, salt, pepper, and 1 cup water. Cook, uncovered, 15 minutes, or until potato is fork-tender.\\

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April 02, 2008, at 06:24 AM by 208.151.246.21 -

Changed lines 24-25 from:

Chop bacon coarsely. Saute' in large kettle until almost crisp. Add onions; cook about 5 minutes.\\
Add cubed potato, salt, pepper, and 1 cup water. Cook, uncovered, 15 minutes, or until potato is fork-tender. \\

to:

Chop bacon coarsely. Saute in large kettle until almost crisp. Add onions; cook about 5 minutes.\\
Add cubed potato, salt, pepper, and 1 cup water. Cook, uncovered, 15 minutes, or until potato is fork-tender.\\

Restore

December 10, 2007, at 04:49 AM by 208.151.246.21 -

Added lines 1-27:

Name: New England Clam Chowder\\
Key Ingredient: clams\\
Preparation: cook, heat\\
Cuisine: American\\
Source: The New McCall's Cookbook\\
Food Group: seafood\\
Meals: lunch, dinner\\
Courses: soup\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: :40\\
Servings: 4

2 slices bacon\\
1 cup finely chopped onion\\
2 cups cubed pared potato\\
1 teaspoon salt\\
Dash pepper\\
1 pint shucked fresh clams or 2 (10-1/2 ounce) cans minced clams\\
2 cups half-and-half\\
2 tablespoons butter or margarine

Chop bacon coarsely. Saute' in large kettle until almost crisp. Add onions; cook about 5 minutes.\\
Add cubed potato, salt, pepper, and 1 cup water. Cook, uncovered, 15 minutes, or until potato is fork-tender. \\
Meanwhile, drain clams, reserving clam liquid. Chop clams coarsely.\\
Add clams, 1/2 cup clam liquid, the half-and-half, and butter to kettle; mix well. Heat about 3 minutes; do not boil.

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