|Flavors of Bon Appetit: Volume|
|by Bon Appetit Editors|
Does your family come back for seconds on main courses and side dishes? Do your guests ask for your dessert recipes? The Flavors of Bon Appetit wi...
1 - 10 of 22 for quahog chowder
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MANHATTAN VARIETY: Add ... This is your chowder base. When ready ... to serving hot. Sprinkle each bowl with salt pork scraps and put on a pat of butter.
Open quahogs and drain, but ... quahogs and grind in a coarse food chopped. Cube the salt pork, then fry it to a golden brown. Add onions and fry until soft.
Scrub quahogs before cooking. Steam ... into quahog juice, add tomato soup and potatoes. Cook on low until potatoes are tender. Salt and pepper to taste.
Fry salt pork ... some from the quahogs). Bring to ... add it to chowder. For a ... evaporated and half fresh milk. Add butter just before serving. Serves 6- 8.
Scrub sand from clams, rinse in cold water. Place in pan with salt pork, add enough water to cover, bring to boil and simmer gently until clams open. ...
In a large ... are tender. Add quahogs and heat until ... to thicken the chowder (instant mashed potatoes ... with Pilot or Milk Lunch crackers. , LAS VEGAS
Scrub clams. Cover ... 1 3/4 cups milk. Add flour. Stir into chowder. Heat to boil, stir occasionally. Add 1 1/2 teaspoon salt and pepper. Top with pork.
Chop onions, garlic, red pepper and linquica; set aside. In a medium skillet add olive oil and butter. Saute garlic, onions and red pepper until ...
Wash clams thoroughly. Place quahogs in pot with ... burn). Add potatoes and cook until tender. Add cream and clams and bring back to a boil. Season to taste.
Open quahogs and dice meat, ... milk will curdle. Add fish, scallops and lobster meat. Add 1/2 teaspoon of dill leaves; simmer 20 minutes. Serves 4 to 6.
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