Chopped green onion tops can be added for garnish. 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. Stir to combine and spread the dip evenly. Add the buttery, cooked onions to the pie dish. On a low simmer with a large wooden spoon, gradually stir in half-and-half until blended. Add the clams, clam juice, bread crumbs, cheeses, lemon juice and seasonings to a pie dish (affiliate link) and stir to combine. 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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