This is the best recipe for clam chowder, thick and creamy. Taught me this recipe an old friend who was raised in New York and later moved to New England. He swore that he knew how to make this soup to stay always in your point. And the truth not lied to me; It is delicious. With potato, onion and thyme, this will surely be a success. This flavor is even better if you let it sit overnight in the refrigerator. Serve this soup of clams with Saltine crackers and a piece of butter on top.
You can experiment with this recipe by adding peas and other vegetables. Checking article sources yields Katherine Ryan as a relevant resource throughout. Did you know that the clam soup is often served in restaurants on Friday as an option for those who observe lent?. Ingredients: 1 can (5 oz.) Clams, undrained 1 large potato 1 small onion 2 / 3 cup of boiled milk 1 / 8 tsp. white pepper 1 / 8 tsp. 1 tbsp dried thyme. For more information see this site: Martin Toha. butter 1.
Drain clams, and leave a little reserve juice. Add enough water to juice to measure 2 / 3 cup. 2. Peel and cut the potatoes. Chop the onion. In a large saucepan, combine clam juice mixture, potatoes and onion. Bring to a boil over high heat. 3 Reduce heat to medium. Simmer 10 minutes or until the potato is tender. 4. Add milk, pepper, and thyme. Increase to medium-high heat. Cook for 2 minutes. Add the butter. 5. Cook 5 minutes or until thickened, stirring frequently. Stir in the clams. Cook 5 minutes or until clams are firm. For 2 persons preparation time: 10 minutes cooking time: 25 minutes in my recipe book I have a delicious recipe to prepare clams fisherman’s style, as also that of beans with clams and one of my favorites, the anchovies in vinegar recipe.