Maritime Clam Chowder


4 lg onions, chopped
1/4 cup butter
8 med potatoes, peeled and cubed
1 tbsp salt
1/2 tsp pepper
4 stalks celery
Few carrots, finely chopped
4 cups milk
2 cups grated cheddar cheese
2 cans clams, drained
1 tsp dried parsley or fresh to taste

How to prepare

Saute onions, carrots, and celery in a heavy saucepan until tender. Add potatoes, salt, and pepper and cover with boiling water. Simmer, covered, for 20 minutes or until potatoes are tender. It may be necessary to take out some of the liquid before adding milk . Save to return to the soup later if it seems too thick. Add milk, cheese, stirring until cheese is melted. Add clams. Heat through, but do not boil or the cheese curdles. Stir in parsley. Enjoy with some crusty bread. This soup is a meal in itself.

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