|Professional Healthy Cooking|
|by Sandy, Ph.D. Kapoor|
This textbook and professional reference on cooking a healthy cuisine analyzes basic nutritional theory for culinary students and professionals.
Results 71 - 80 of 151 for salt pork clam chowder
Scrub the clams and open them, ... juice. Saute the salt pork in a large ... careful not to let the soup boil. Season to taste with salt and black pepper.
Heat salt pork until fat melts. ... very soft. Add clam juice, potatoes, seasonings, ... they thicken the chowder somewhat with their ... 20 eight ounce servings.
1. Cook bacon in large frying pan for 1 to 2 minutes. Add onion; cook until golden, stirring two or three times. 2. Drain seafood in sieve; save the ...
Pour about 3/4 ... heavy saucepan, fry pork, then add ... to burn or chowder will be bitter. ... may not need salt. Bring to ... are soft. Add clams, cook for ... 6 to 8 servings.
Fry salt pork in 2 quart ... are tender. Add clams and juice, cream, ... pepper. Serve in individual bowls, dust with paprika and 1 tsp. butter. Serves 6.
Drain clams and reserve both clams and liquid. Place salt pork in a large ... clams and caraway seed. Cook 5 minutes. Makes 4-6 servings; about 2 quarts.
Thaw fish, if ... inch pieces. Chop salt pork; in Dutch ... and stir into chowder. Cook and ... Add cream, undrained clams, spinach, salt ... Heat through. Serves 8-10.
Dice the salt pork and bacon, saute ... tender. Add the clams and cook until ... Stir and serve. Make a steak of paprika across the top for presentation.
Brown salt pork. Remove it ... onion until tender. Add remaining ingredients and salt pork, bring to a boil and simmer 15 minutes. Remove bay leaf and serve.
Chop mussel meats in half. Saute salt pork in pot until ... and blend. Add clam juice, stir and ... done, 10 minutes. Add meats and cream. Season to taste.
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