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  Added: Mar 21, 2011  •  Visited (135)  •  Print version Print this recipe (7)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
St. Lawrence Chowder
What You Need:
  • 2 oz bacon fat
  • 2/3 pint boiling water
  • 2 onions, chopped
  • 1 large can tomatoes
  • 4 tablespoons carrots, finely chopped
  • 3 7½-oz. tins minced clams
  • 4 tablespoons celery, finely chopped
  • 1 teaspoon salt
  • ¼ teaspoon thyme
  • 2 medium potatoes, peeled and diced
  • A dash of pepper
  • Cream crackers

  • How To Cook:
    1. Melt fat in a saucepan, add the onions, carrots and celery, cover pan and cook over very low heat 10 minutes.

    2. Add potatoes with boiling water and cook 15 minutes or until vegetables are nearly tender.

    3. Cut the tomatoes into pieces, add and bring to boiling point only.

    4. Stir in the clams and seasonings and simmer gently 10 minutes.

    5. Correct seasoning and serve with cream crackers.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Americas » Canada
    Dish » Soup
    Main Ingredient » Shellfish » Clam
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Vegetables » Tomato

     





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