Ingredients
1 cup onion, chopped
4 (6 1/2 ounce) cans minced clams, undrained
12 cup celery, chopped
3 cups water
3 12 teaspoons salt
14 teaspoon pepper
4 cups half-and-half
14 cup fresh parsley, chopped
Method
Sources
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Recipe1M+
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Recipe1M+
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Japanese VG-MAX steel santoku for precision slicing and dicing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Japanese VG-MAX steel santoku for precision slicing and dicing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in a skillet, saute the meat and onion until brown, drain and put in a slow cooker with the clams and juice. add celery, water, salt and pepper. cover and cook for 3 hours on high or until vegetables are tender. during the last hour of cooking add the half and half and cornstarch that you have blended together. be sure to heat through before serving. garnish with the parsley and serve with crusty french bread of crackers.