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Creamy Clam Chowder Recipe - Food.com butter, seafood stock, white peppercorn, onion, celery, clam, bacon, cream, flour This is a traditional clam chowder with bacon, half-and-half, clam juice, and thickened with a roux. Recipe is from All recipes. Serving Size: 1 (286) g Servings Per Recipe: 10 AMT. PER SERVING % DA...
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| White Sauce Crab Pasta Recipe - Food.com butter, seafood stock, parsley, coriander, dried garlic, onion, crab, pasta, cream, flour This is a creation of my own that resulted from too much white sauce when I made another recipe from here. So, I played around with what I had in the house and came up with this tasty meal. It actuall...
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Lemon Fish Sauce Recipe by Microwaverina | ifood.tv butter, egg yolks, hot sauce, seafood stock, parsley, salt, vegetable fat spread, lemon juice, cream, flour Melt butter in a 1 quart bowl in Radarange oven 30 seconds. Blend in flour and salt. Beat egg yolk into cream, and add gradually to flour mixture, stirring constantly. Cook in oven 45 seconds. Sti...
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| Creamy Clam Corn Chowder Recipe - Food.com butter, red pepper, creamed corn, seafood stock, olive oil, pepper, potato, onion, leek, garlic, celery, sweetcorn, clam, salt, old bay seasoning, cream, milk Hearty, warming, comfort food! I got the idea to make this soup from my DF Hope. It has clams, corn, potatoes, leeks, onions & red peppers. Very easy to make. Serving Size: 1 (3475) g Servings Pe...
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| Manhattan Vegetable And Clam Chowder Recipe by admin | ifood.tv butter, seafood stock, dill, potato, onion, celery, tomato, clam, bacon, tomato juice, cream This Manhattan Clam Chowder is an irresistible side dish. Enjoy this Manhattan Clam Chowder with your loved ones in the coming weekend party! In glass bowl, cook diced bacon on high (9) for 3 minutes ...
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| New England Clam Chowder Recipe butter, sweet onion, cured pork, seafood stock, olive oil, pepper, parsley, paprika, celery seed, bay leaf, potato, spring onion, leek, garlic, celery, sweetcorn, clam, bacon, salt, cream, milk, water, flour Rich and creamy wonderful stock takes some time but will be the best chowder you ever had 1) Thoroughly wash clams, scrubbing shells. If you're using freshly dug clams, sprinkle the washed clams w...
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| Mom's Fish Chowder Recipe - Food.com butter, scrod, seafood stock, pepper, dill, potato, onion, shrimp, worcestershire sauce, salt, cream Very rich, flavorful classic New England fish stew. You can use a variety of fish, including shellfish. It is best to avoid using exclusively oily fish, like mackerel or bluefish, but they are fine as...
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| Lazy Lobster Pasta Recipe - Food.com butter, seafood stock, pepper, mushrooms, onion, garlic, lobster, salt, sherry, cream, flour A great way to stretch a pound of lobster meat! Serving Size: 1 (261) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE Calories: 342.6 Calories from Fat 217 g 63 % Total Fat 24.1 g 37 % S...
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| Creamy Clam Chowder Recipe - Food.com red potato, green pepper, hot sauce, seafood stock, thyme, pepper, bay leaf, carrot, onion, garlic, celery, clam, bacon, worcestershire sauce, salt, whipped cream, cream This recipe is easy to make a delicious! Enjoy! Serving Size: 1 (394) g Servings Per Recipe: 8 AMT. PER SERVING % DAILY VALUE Calories: 726.3 Calories from Fat 483 g 67 % Total Fat 53.8 g 82 % S...
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| Newport Clam Chowder Recipe - Food.com butter, seafood stock, chicken stock, thyme, white peppercorn, dill, potato, spring onion, onion, garlic, celery, clam, salt, cream, flour This is my adaptation of a dish I had many years ago at Custies Serving Size: 1 (358) g Servings Per Recipe: 8 AMT. PER SERVING % DAILY VALUE Calories: 427.6 Calories from Fat 206 g 48 % Total Fa...
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The recipes shown can not be guaranteed to match all your search parameters. There will be some errors in our database, occasional errors in the text of the recipe (on the external website) we actually link to and differences of opinion on what ingredients we should exclude in our allergen groups (see here). You must personally check any recipes against your requirements, particularly dietary requirements.
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