Fry onion and garlic in butter until tender. Blend in the flour and saute on medium low for one minute. Add liquid in which the bouillon has been dissolved, add bay leaf, and cook until thick. Add milk, clams and noodles; heat thoroughly. Serve in heated bowls. Garnish with paprika.
Source: the Alaska "Sourdough" Cookbook.
By Copasetic 1 from North Royalton, OH
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Interesting. I don't think I've ever seen a Clam Chowder recipe that had pasta of any kind in it. Usually, it's potato. The bunch that eats here loves pasta anyway you doctor it up, so we'll have to try it. I've made a similar "chowder" using the Solid Pack White Albacore Tuna packed in water, and it turned out just great. I think I just like to eat. LOL
Thanks Barb. You're getting another Thumbs Up.
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