New England Clam Chowder II
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Recipe Description
New England Clam Chowder IIIngredients & Instructions
Ingredients:- 10 oz. Margarine or Butter
- 12 oz. Onions, diced small
- 10 oz. All Purpose Flour
- 3 qts. Hot Water
- 4 oz. Karlsburger Clam Base
- 1 ½ oz. Karlsburger Pork Base
- 4 lbs. Potatoes, diced medium
- 1 51 oz. can chopped sea (surf) clams, un-drained
- 2 qts. Half & Half Cream, Hot
Cooking Instructions:
In a heavy sauce pan, melt margarine or butter over medium heat. Stir in onions and sauté 2 minutes. Add flour, stirring until well blended and evenly cooked; about 2-3 minutes. Remove from heat. Stir in water, Karlsburger Clam Base and Karlsburger Pork Base potatoes, clams with broth and cream. Heat to boiling. Reduce heat and gently boil until potatoes are tender; about 12-15 minutes, stirring occasionally. Serve hot, garnished with oyster crackers or sliced green onions. Yield: 2 gal and 1 ½ qts. Or approx 50 – 6 oz. servings.
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Use Pork Flavor Base as a concentrated base for Soups, Sauces, Gravies or Entrees. The natural pork flavor can be used as a flavor enhancer where ever a rich pork flavor is desired.