Shirley J Recipe:  New England Clam Chowder

Ingredients

1 cup Shirley J Universal Sauce

3 cups Water

3  cups Potatoes (diced and cooked with the skin on)

1  cup Celery (chopped)

1  cup Carrots (diced small)

1  cup Yellow Onion (diced small)

1/2  teaspoon Black Pepper

1/2 teaspoon Shirley J Chicken Bouillon

1  teaspoon Cumin

1  (6.5 oz) can of Clams (drained)

pinch on Cayenne

    Directions

Saute onions, celery, and carrots until the onions are brown.  Add water, clam juice and Shirley J Universal Sauce to sauteed vegetables.  Add remaining ingredients and simmer for another 5 - 10 minutes.  

Tips & Tricks:

Be sure to add your onions first.  Let them brown before you add the garlic.  Don't burn the garlic, or it will become bitter.  Always add the garlic after the onions because garlic has  a higher sugar content.  Garlic is not forgiving.

The Cumin brings out the creaminess.   5 minute rule on dried herbs  -  add dried herbs (like Cayenne) a little at a time.  Start small,  wait  5 minutes.  Then test and adjust.  You can chop the potatoes and boil side by side as you start to saute the vegetables in this recipe.

This recipe is delicious and takes about half the time of starting from a scratch recipe.  Served in a bread bowl is very attractive and delicious

All UR Kitchen Kneads & Bosch Kitchen Center
Phone: 503-362-1552 or 503-508-3325 Cell
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