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1
cup water
ounces salt pork, finely chopped
cups chopped onions
2
2
3
tablespoons flour
1
-1/2 pounds potatoes, peeled, and diced into 1/2-inch cubes
4-1/2 cups clam broth
3
2
cups Fish Stock
cups light cream
Oyster crackers (optional)
Clean the clams and place them in a large pot along with the garlic
and water. Steam the clams just until opened, about 6 to 10 minutes,
depending upon their size. Drain and shell the clams, reserving
the broth. Mince the clam flesh, and set aside. Filter the clam broth
either through coffee filters or cheesecloth and set aside.
In a large, heavy pot slowly render the salt pork. Remove the cracklings
and set them aside. Slowly cook the onions in the fat for about 6 minutes,
stirring frequently, or until cooked through but not browned. Stir in the
flour and cook, stirring, for 3 minutes. Add the reserved clam broth and
Fish Stock, and whisk to remove any flour lumps. Bring the liquid to a
boil, add the potatoes, lower the heat, and simmer until the potatoes
are cooked through, about 15 minutes.
Stir in the reserved clams, salt-pork cracklings, and light cream.
Heat the chowder until it is the temperature you prefer.
Serve in large soup bowls with oyster crackers on the side.
Serves 8 Lipton's Onion Soup
3
1
/4 c. minced onion
/3 c. beef bouillon
4
/4 tsp crushed celery seed
tsp onion powder
1
1/4 tsp sugar
Combine all ingredients
Store in tight fitting container
About 5 Tbls. of mix are equal to 1 1.25 oz pkg.
Use in making soup or onion dip (Mix 5 Tbls. with one
pint of sour cream).
Little Caesar's Crazy Sauce
1
5
Ounces
Canned Tomato Paste
salt
pepper
garlic powder
dried basil
dried marjoram
dried oregano
ground thyme
1/2 Teaspoon
1/4 Teaspoon
1/4 Teaspoon
1/4 Teaspoon
1/4 Teaspoon
1/4 Teaspoon
1/4 Teaspoon
Combine all the ingredients in an uncovered saucepan over medium heat.
When the sauce begins to bubble, reduce the heat and simmer for 30 minutes,
stirring often.
Remove the sauce from the heat and let it cool.
Store in a tightly sealed container in the refrigerator;
it will keep for 3 to 4 weeks. Makes 1 1/2 cups.
Lowry's Seasoned Salt
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