|The Turkey: An American Story|
|by Andrew F. Smith|
Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry.
1 - 10 of 113 for white clam chowder
Fry bacon or ... Taste and add salt and pepper if needed. Variations: Add shucked clams or oysters during the last 10 minutes. Add celery with the onions.
Melt butter in cream, add other ingredients. Bring to a simmer, then serve.
Saute onions in ... and half and clams with juice. Add salt and pepper to taste. Heat through for about 3 minutes over medium heat, stirring constantly.
Simmer potatoes and ... Drain juice from clams and blend into ... potatoes and onions. Stir in milk and clams. Heat to serving temperature, but do not boil.
Brown bacon in heavy 6-quart pot over medium-high heat. Don’t drain. Add butter. Sauté celery and onion in fat until translucent. Add 2 cans of the ...
Dice bacon 1/2 inch; fry bacon down; pour away grease. Cook potatoes 20 minutes in 2 1/2 quarts of water and tablespoon salt and 1 teaspoon of pepper ...
Saute in abundant ... wine, then the clams and accompanying liquor; ... Continue to stir the mix until thick. Serve while still hot. Some may may be necessary.
Cut salt pork ... stock pot add clams, clam juice, ... enjoy.... If done right, this will taste just like Campbell's brand English clam chowder . from AL
In large saucepan ... 10 minutes. Add chowder, milk, clams and wine. Heat, ... cream in. Season with salt and pepper. Sprinkle with parsley. 4 servings.
Steam open chowder clams. Strain and ... Add clams, cream, milk and butter. Top with crisp pork and sprinkle with paprika. Makes 3 quarts or 6 servings.
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