New England Clam Chowder

[MyraH]

1-14 1/2 oz. can beef broth
2-6 1/2 oz cans chopped clams (with liquid)
2 cups cubed cauliflower CORE ( not the floweret's)
2 TLSP chopped onion
2 cups (1 pint) heavy whipping cream
1 tsp chopped fresh parsley
1 TLSP or so Arrowroot to thicken
Salt and pepper tp taste

Heat all but 1/4 cup of broth, the cream and cubed cauliflower. Simmer till cauliflow is like cooked potato (10-15 min.).

Add onion and clams with liquid. Heat through.

Put Arrowroot in the reserved broth, add to soup/ Bring just under a boil as Arrowroot thickens best if not boiled. Salt and pepper to taste.

Make 4 nice size servings.

You can serve this to non LC and they will rave. :wave:

[Meadow]

Hi Myra,

I wonder if you could clearify this recipe a little.
Heat all but 1/4 cup of broth, the cream and cubed cauliflower. Simmer till cauliflow is like cooked potato (10-15 min.).
Do you NOT heat the 1/4 cup of broth AND the cream AND the cubed cauliflower??? If so then what are you simmering the cauliflower in??
Add onion and clams with liquid. Heat through.
How can I add the onion and clams if they have already been heating as you said to "Heat all"??

Your recipe sounds yummy.... but I'm not sure how to proceed with the recipe.

[MyraH]

:daze:
Hi,
sorry about that. You reserve the 1/4 cup broth to mix the arrowroot in. You add the onions after you have simmered the cauliflower in th rest of the broth and the cream till the cauiflower is the consistency of cooked potato. Add the clams with the juice from the can after the onions are cooked to your liking. Heat the mixture again then add the reserved broth mixed with the arrowroot. Heat the mixture till it thickens but do not boil. In actuality you could probaly throw the whole lot in the pan and cook it and it would be fine. Just add the arrowroot mixed with cool liquid at the end then heat till thickened.

Myra

[Meadow]

Thank you Myra. Your recipe sounds really yummy!!!! I'll be making it soon!