"If the Amish
make it, you'll find it at Amish Pleasures."
New England-Style Clam Chowder
| Melt the
butter in a 3-quart soup kettle. Sauté the onion and celery about 5
minutes until clear. Add salt, pepper, and seafood seasoning. add the
diced potatoes. Cover with water and cook, uncovered, on medium heat
approx. 15 minutes until potatoes are soft, stirring occasionally to
keep from sticking. after most of the water has evaporated, add parsley,
milk, and evaporated milk. simmer on low heat until almost boiling. Add
clams and juice, and continue to cook over very low heat. Do not
overcook. Serve piping hot.
1 med. white onion, coarsely chopped
2 stalks celery, chopped
1 t. salt
1/4 t. pepper
1/2 t. seafood seasoning
4 med. raw white potatoes, peeled and diced
2 c. water
1 T. Chopped parsley
2 c. milk
1˝ c. evaporated milk
2 c. chopped clams with juice
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|Betty Groff's newly revised and illustrated
Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groffs Country Goodness Cookbook
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