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Clam Chow­der and Grated Veg­eta­bles

Serves 4 to 6 In­gre­di­ents


1. In a large pot over medium heat, brown the ba­con in 2 tbsp of the but­ter. Add the veg­eta­bles and cook un­til soft­ened, about

2 min­utes. Add the broth, milk, clam juice and brine. Bring to a boil, then sim­mer for 20 min­utes or un­til the pota­toes are ten­der. Stir in the clams. Sea­son with salt and pep­per. Keep warm.

2. Mean­while, in a large skil­let over medium-high heat, brown the bread cubes in the re­main­ing but­ter.

3. La­dle the chow­der into bowls. Top with the crou­tons and sprin­kle with chopped pars­ley.

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