Friday, 19 October 2012
Clam Chowder Canadian Military Style(Canadian)
Ingredients
Original recipe makes 6 servings
- 1/2 cup butter
- 2 stalks celery, chopped
- 1 onion, chopped
- 1/2 cup all-purpose flour
- 2 (6.5 ounce) cans minced clams, drained with juice reserved
- 2 potatoes, peeled and cubed
- 1 (12 fluid ounce) can evaporated milk
- 1/2 teaspoon dried thyme
- salt and pepper to taste
Directions
1. In a large broth pot over method high temperature, merge the butter, oatmeal and red onion. Saute for about 3 moments, add the flour and mix well to create a dry roux. Add the arranged clam fruit juice to create a insert, then gradually add enough cold water to reach the preferred width.
2. Add the apples, dairy, thyme and spice up and sodium. Reduce warm to low and allow broth to cook for about 20 moments, or until the apples are soft. Add the clams and allow warming through.
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