If the soup is too thick for you, just add more half-and-half or a little bit of whole milk.Īdjust seasonings. Heat to serving temperature, stirring occasionally, for about 20 minutes to thicken the soup to your liking. ![]() On a low simmer with a large wooden spoon, gradually stir in half-and-half until blended. Stir butter-flour roux into the chowder and stir until thick. Simmer until the potatoes are thoroughly cooked, about 20 minutes. In a large saucepan, combine the remaining ingredients except the clams and half-and-half. ![]() This will produce a thick roux that will thicken the soup when you stir it in. ![]() 1 tablespoon of fresh thyme leaves or 1 teaspoon of driedģ/4 cup of clam juice drained from the canned clamsĬombine melted butter and flour in an ovenproof container and bake at 325 degrees for 30 minutes.
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