Friday, March 7, 2014

CREAMY NEW ENGLAND-STYLE CLAM CHOWDER

1 can (10 3/4-oz) condensed cream of celery soup
2 cups water
1 bottle (8-oz) clam juice
1 can (7 1/2-oz) minced clams
3/4 cup milk or cream
1 tbsp butter
1 tbsp chopped parsley
1 tsp salt
1 cup quick cook rice
2 tsp lemon juice

Mix the soup with the water and clam juice in a large saucepan.  Add the clams, milk, butter, parsley, and salt; bring to a boil. Reduce the heat to simmer and cook 5 minutes. Stir in the rice and lemon juice; remove from the heat and cover pan. Let stand 5 minutes.

Garnish serving bowls with additional chopped parsley, if desired.

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