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| SPICY NEW ENGLAND CLAM CHOWDER | |
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1/2 c. butter 1/2 c. plus 3 tbsp. flour 1 1/2 tsp. seasoned salt 1/2 tsp. or less cayenne pepper 3 c. milk 5 to 6 1/2 oz. cans minced clams, undrained 3 med. carrots, coarsely grated 4 med. red potatoes 1 med. onion 1/4 c. parsley 1 tsp. sweet basil 1 tsp. rosemary leaves 1 c. sour cream 1/2 tsp. ground pepper Melt butter, add flour, salt, cayenne pepper. Stir until smooth. Add milk with whisk. Add remaining ingredients. Simmer for 1 hour (recipe can be cut in half). | |
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recipe reviews #167000
Barbara Vonderheide (Indiana) says:
I've been making this chowder once a month for 5 years now. We love it. I try to use fresh herbs and have a rosemary and basil plant for this recipe only. Sometimes I'm short a can or 2 of clams, add extra water, still great meal. This is delicious and the reason I can't order clam chowder at any restaurant, haven't found anything that compares. 5 stars.
#182298
Tara Keys (Kentucky) says:
Love Love Love this recipe! Easy and delicious!!
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