Clam Chowder (Caribbean style) is white, with cream and potatoes. It’s thick, rich, and creamy. Goes well with crackers on those cold and wet days – warms you up nicely… 🙂
Clam Chowder Recipe Ingredients:
- 1 pt. clams
- 2 large potatoes, cubes
- 2 ozs. salt pork fat
- 1 onion, sliced
- 2 ozs. butter
- 4 ozs. flour
- 1 pt. milk
- 1 clove garlic
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 lemon
| How to make Clam Chowder: |
|
Clean the clams, washing them well with lemon juice and cold water. Cook in 1 cup of water. Strain and set water aside. Chop the clam flesh into cubes. Then fry onion and salt pork fat. In the meantime parboil potatoes. Then in a casserole, put a layer of potatoes followed by a layer of clams. Add salt, pepper and garlic. Sprinkle flour on top and cover with another layer of potatoes and more flour. Pour in 1 cup boiling water and simmer for 20 minutes. Add milk and butter. Bring to boil and cook for another 3 minutes. Add water clams were cooked in, simmer for a further 2 minutes. Serve hot. Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking. |
If you enjoyed this Caribbean Recipe, make sure you
Or share the recipe with your friends:
