Wilmas Clam Chowder

A chunky, delicious chowder with a back-east taste.

Step: 1

Drain juice from the clams into a medium size pot, set the clams aside. Add water or bottled clam juice. Add potatoes and onions to the pot and cover. Cook over a medium heat until potatoes are soft. Stirring occasionally.

Step: 2

Add milk, evaporated milk, butter or margarine, parsley, thyme, seafood seasoning, celery salt, salt and pepper to taste, cracker crumbs and clams.

Step: 3

Simmer until soup is about to boil, be careful not to let it boil. Serve hot.

Per Serving: 559 calories; protein 28.7g; carbohydrates 70.1g; fat 18.5g; cholesterol 83.4mg; sodium 618.8mg.

The word “stew” can process to both a dish and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces but of being processing menu whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.