Clam Chowder

Name: Clam Chowder
Ingredients: 3 lbs littleneck clams; 3 stalks celery; 2 large carrots; 1 large onion; 6 small red potatoes; 6 garlic cloves; 1 sprig fresh rosemary; 1 fresh bay leaf; 1/2 cup goat butter; 1 cup rice flour; 1 quart goat's milk; 1/4 cup of crumbled goat cheese; water; salt & pepper

14 ingredients

1 steps

Ingredients

3 lbs littleneck clams
3 stalks celery
2 large carrots
1 large onion
6 small red potatoes
6 garlic cloves
1 sprig fresh rosemary
1 fresh bay leaf
1/2 cup goat butter
1 cup rice flour
1 quart goat's milk
1/4 cup of crumbled goat cheese
water
salt & pepper

Directions

1

["Rinse the clams in cool water in the sink then place them with 1 pat of butter and the bay leaf in a large pot on the stove. Cover the pot and turn heat to medium. The clams will steam open in their own juices.", "While the clams are steaming wash and chop the celery, potatoes, carrots and onion into small bite-sized chunks or cubes. Peel the carrots only. Set the veggies aside in a bowl with the sprig of rosemary.", "Check the clams. You will know they are done when they are all open. Remove all the cooked clams using tongs and placing them in a bowl. Be sure that you save all the \"clam liquor\"" in the bottom of the pot.""