|Food in England|
|by Dorothy Hartley|
First published in 1954 and the bible of English cooks ever since, Dorothy Hartley's FOOD IN ENGLAND is now back in print after many years.
Results 1 - 10 of 14 for new england seafood
Result Page: 1
This old-fashioned authentic Cape Cod version of New England Clam Chowder is ... clams, for a seafood chowder. Have no ... corn be the main ingredient!
Whether prepared in ... Unlike the traditional New England Clam Chowder, this ... marjoram and thyme rather than the amount called for in the original recipe.
Peel and cube potatoes (3/4 inch pieces). In a large covered pot, boil onions and potatoes in enough water to not quite cover. Add salt and pepper. ...
In a large Dutch oven, place fish and enough water to cover. Cook over medium heat until fish flakes with a fork, about 10 minutes. With a slotted ...
In a large pan, place fish and enough water to cover. Cook over medium heat until fish flakes with a fork, about 10 minutes. Remove fish and break ...
Cook bacon, onion and celery together. Add to the cans of clam chowder soup. Add seasonings. Heat right before serving. Add a few parsley flakes for ...
Cook potatoes slightly until soft. Cut up fish and add plus rest of ingredients. Cook for about 15 minutes; then simmer for about an hour.
Cut seafood into 1 inch ... 10 minutes or until seafood and potatoes are tender. Stir in milk. Add salt to taste. Heat. Add parsley. 100 - 1 cup servings.
Put potatoes, onions and seasoning in kettle, add juice from the 2 cans of clams (no other liquid). Simmer until potatoes are cooked very well done.
Steam clams until they open, then chop into very small pieces (hold until later). Peel and cube the potatoes (hold). Simmer the diced onions in the ...
Result Page: 1
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