New England Clam Chowder tvb now,tvbnow,bttvb8 s8 b7 m! x. A
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Ingredients www3.tvboxnow.com8 [5 x4 s9 M: V- b
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1 Tbs butter
% q% M% l5 b2 z) v; Uwww3.tvboxnow.com1 cup diced celery www3.tvboxnow.com0 [) }8 L7 f, x
1 cup diced onion
# B0 h3 S7 B0 d* \7 q% Ftvb now,tvbnow,bttvb1/2 cup raw diced bacon
6 U' A& B9 `/ {1/2 tsp finely chopped garlic
- [; `* [& ^- e. l, k2 }TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。1/2 tsp finely chopped fresh thyme
8 h* h( X/ n( l# f5 }) s/ z, Iwww3.tvboxnow.com2 Bay Leaves & P: o+ k4 k* R8 Y! m/ A( e) D
3 1/2 cups chopped sea clams TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。: u+ S/ P: y4 M2 Q
1/2 gallon clam juice
3 J+ O' l( u3 G) b$ w4 ITVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。1 cup butter
3 c, s# E5 H. D5 t公仔箱論壇1 cup flour tvb now,tvbnow,bttvb- A: o% c6 m4 f' l k; d3 l% Q
1 cup diced cooked potato
, H- c! A" @) M/ }1 W1 d% z& q2 cups heavy cream
9 J. U @ L$ E/ w6 e: h$ Lsalt & pepper to taste
4 k. I0 n# Q, P% c& gtvb now,tvbnow,bttvbTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。. q: u4 a: U3 A
公仔箱論壇0 t/ v9 |$ ?4 P8 J
& G$ h( i& F* JDirections公仔箱論壇/ M2 T, `" Y6 b5 Z: f
8 I- b; J, ]) F: m: ], c- gIn large pot, sauté bacon, onion, and celery in 1 Tbs butter (do not brown bacon). Add garlic, thyme, bay leaves, clams, and clam juice. Bring to a boil. tvb now,tvbnow,bttvb/ f, `/ ^. ]) {: \2 o) ~
9 l, i6 C2 J1 I/ l/ p5 e公仔箱論壇Melt 1 cup butter in medium skillet. Add flour and cook for 5 minutes. Add butter/flour mixture to boiling clam mixture, stirring constantly until thickened. Add cooked potato, heavy cream, salt, and pepper.tvb now,tvbnow,bttvb! R8 ^. n' ^0 Y' Y" V3 F% g7 `
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Simmer 15 minutes and serve.4 Y1 u+ I d+ W! F$ V5 m! E( x: f
TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。& L$ \4 j# r6 K( i: f; u" f9 {
) ?- p8 ?3 f" Y8 j% a- NTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。公仔箱論壇8 e! K" [* k' S4 @" K; @# g% G0 M8 ^
: n4 O. h, e$ ^- v" L @2 r0 V oTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。P.S. Sorry I don't know how to type all these in chinese.  |
發表於 2007-10-11 04:50 PM
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