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December 2018

Healthy Snacks Recipes

Salad Recipes

Honey and Garlic Dressing 2

Honey and Garlic Dressing 2 Recipe
1 1/2 c Mayonnaise 1/4 c Red wine vinegar 3 T Liquid honey 2 ea Garlic cloves, crushed 1 T Dijo...

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Manhattan Clam Chowder Vi Recipe

Manhattan Clam Chowder Vi recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Manhattan Clam Chowder Vi recipe  PDF


2 sl Bacon, finely diced
1 sm Onion, finely chopped
1 c Finely chopped celery
3 T Flour
2 c Tomato juice or
2 c Vegetable juice cocktail
8 oz Bottle clam juice
8 oz Can minced clams, undrained
1/4 t Ground thyme leaves
Salt and pepper to taste 1. In a deep, 2 1/2 quart, heat resistant, non metallic casserole
place diced bacon. Heat, uncovered, in Microwave Oven 2 minutes or until bacon is crisp. 2. Add chopped onion and celery and heat, uncovered, in
Microwave Oven 2 minutes or until vegetables are tender. 3. Blend flour into vegetable mi ture and stir until smooth,
Add vegetable cocktail gradually, stirring until smooth. Add remaining ingredients, 4. Heat, covered, in Microwave Oven 5 minutes. Stir.
5. Heat, covered, in Microwave Oven an additional 10 minutes.
6. Adjust seasonings if necessary.

Manhattan Clam Chowder Vi recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
813 people have voted
Last Reviewed on 2018-12-09



Sunday, Dec 09 2018 Download & Print Manhattan Clam Chowder Vi recipe  PDF   Healthy Snacks recipes RSS   New

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4 md Artichokes 1 md Lemon, halved Oyster Souffle Base Oyster Sauce See recipes for Oyster Souffle Base, and Oyster Sauce. Trim the artichokes and rub the cut ends with lemon. (This prevents o idation which can turn the ends of the artichokes brown.) Drop the artichokes into boiling salted water and cook for 30 minutes or until the bottoms are just tender and a leaf pulls out with only slight resistance. Remove the choke from the water, re form the cooked artichoke and stuff with the souffle base. Preheat your oven to 375 F. Bake for 20 minutes or until the souffle is puffed ...

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