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Easy New England Clam Chowder (11/9/2007)

Easy New England Clam Chowder

½ cup diced bacon
½ cup minced onion
2 tablespoons flour
2 tablespoons butter
3 cans (10 ½ oz.) condensed cream of Potato Soup
2 can (10 ½ oz.) condensed cream of celery soup
2 cups milk
5 cans (7-8 oz.) minced clams (with their juice)
1 bottle clam juice
4 teaspoons fresh sniped Parsley
¼ teaspoon thyme leaves
2 tablespoons fresh squeezed lemon juice
¼ teaspoon pepper
¼ teaspoon salt
1 bay leaf

In a large sauce pan, cook and stir diced bacon, onion and 2 tablespoons clam juice from the bottle, until bacon is crisp and onion is tender. In a large soup pot, melt 2 tablespoons butter, add 2 tablespoons flour and 2 tablespoons clam juice and stir until paste forms. Gradually whisk in ½ cup milk until smooth. Stir in soups and the remaining milk, along with remaining clam juice from the bottle. Heat through, stirring occasionally. Stir in clams and their juice, lemon juice, parsley, thyme, pepper and bay leaf. Salt to taste. Heat through. Remove bay leaf. Serve. Garnish with more fresh sniped parsley and don't forget the oyster crackers.

This week's recommended wine from Van's Liquor Store in East Dubuque is-
Carmen Sauvignon Blanc. $3.99 per bottle through Monday 11/12/07.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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