Kneadle Work

This is the tenth and final recipe in the third collection in the recipe subsection of my personal website: New England Clam Chowder. The stock has been thickened (like a cream soup rather than a traditional chowder) and it has been tweaked to be wheat-free and to better suit the taste preferences of my own family.

Click through for the same recipe as below with a photo illustration.

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An ebook containing all ten recipes from the third collection will be available soon is now available (pdf).

4 medium baking potatoes, peeled & cubed

2 6-1/2 oz cans minced clams, drained

stock:
3 C 2% milk
1 C clam juice (from drained clams)
3 Tb corn-oil margarine
3 Tb oat flour
1 Tb onion powder
1/2 tsp garlic powder
salt & pepper to taste

1. Steam the potatoes until tender, about 15 minutes.

2. In a stock pot or Dutch oven, melt the margarine, stir in the oat flour, and cook for a minute or so. Gradually add the milk, then the clam juice. Once all the liquid is added, cook on low heat until just barely bubbling. Add spices and taste for balance.

3. Add steamed potatoes and minced clams. Stir, and heat through. Serve immediately.

Makes 4 servings

Note: general all-purpose wheat flour can be substituted for the oat flour, if cooking wheat-free is not a consideration.

I will submit this to the Carnival of the Recipes.

The first and second collections of recipes are available as a free downloadable ebook from either the recipe section or the ebook section of my personal website.

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