New England Clam Chowder 5.39.217.77) g% I& d0 S6 L) n
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Ingredients tvb now,tvbnow,bttvb9 |8 ~. V; \! n4 N, I- h
, H) K0 E) T1 [ u' T2 e1 Tbs butter
; i/ i/ X" B) V$ ]# l9 E3 a# y/ Z1 cup diced celery tvb now,tvbnow,bttvb$ T. L T3 l" _ b, ?! _# r
1 cup diced onion
% l' H9 M8 N5 K& |5.39.217.771/2 cup raw diced bacon 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。! E) b+ P) e5 c0 f( r
1/2 tsp finely chopped garlic 公仔箱論壇7 Q" L# H" ]/ c" X9 p
1/2 tsp finely chopped fresh thyme 7 h. C B6 |; E: O; E$ X
2 Bay Leaves
, s2 ?6 T* j& A2 A# ^5.39.217.773 1/2 cups chopped sea clams
# [# ^" a) n" b$ |# |+ I1/2 gallon clam juice
& L/ s8 C, U. Q. o! `7 Q6 Q- ] m1 O1 cup butter
$ j$ z' \6 l* p1 cup flour
c7 i& L- M3 h& K, F6 C; u公仔箱論壇1 cup diced cooked potato
6 _) s3 }& O( {' [7 {公仔箱論壇2 cups heavy cream
- h: n' \$ _8 s8 I; M, N5 X# O _, m1 `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。salt & pepper to taste
# z/ K6 v% k$ ]4 w/ N7 ]$ E: ttvb now,tvbnow,bttvb, n6 S/ Z$ q/ P9 G
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。% x3 B* g2 D- Q+ D( O9 x* c
7 ?: a1 T1 ~+ U, Z$ [1 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。DirectionsTVBNOW 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 W6 U3 a9 y7 g6 J
( V# b+ J" S. W: r公仔箱論壇In 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.
) P1 e; ^( N/ y) ] n+ v; m8 n$ fTVBNOW 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。
0 s8 U0 t$ e8 Btvb now,tvbnow,bttvbMelt 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* o2 U8 B) o' A, S. l1 v
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。" V* o8 `+ T. X# J
Simmer 15 minutes and serve.6 U D3 @6 n; r. Z2 Z0 f
9 ?! T! {! L Q* e公仔箱論壇5.39.217.776 W/ v& i9 l3 [( _5 a
# @- ?6 u% E% y7 ]( w公仔箱論壇5.39.217.77% s6 l1 z n3 g; h$ P
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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