1 - 10 of 14 for new england seafood
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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 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 ...
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 ...
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 ...
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 ...
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.
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.
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