Food Storage Simplified

Just imagine the cold weather while sitting on your dining table and enjoying the New England clam chowder! It’s really delectable!

Ingredients:

1 c. Shirley J Universal Sauce
3 c. water
1 c. clam juice
3 c. potatoes (diced and cooked with the skin on)
1 c. celery (chopped)
1 c. carrots (diced small)
1 c. yellow onion (diced small)
1/2 t. black pepper
1/2 t. Shirley J Chicken Bouillon
1 t. cumin
1 (6.5 oz.) can of clams (drained)
pinch of cayenne

Directions:

Sauté onions, celery and carrots until the onions are brown. Add water, clam juice and Shirley J Universal Sauce to sautéed vegetables. Add remaining ingredients and simmer for another 5-10 minutes.

Tips & Tricks:

* Be sure to add your onions first. Let them brown before you add the garlic.
* Don’t burn the garlic, or it will become bitter. Always add the garlic after the onions because garlic has higher sugar content. Garlic is not forgiving.
* Cumin – Chef Brian loves incorporating cumin into savory dishes that are creamy. The cumin brings out the creaminess.
* 5 minute rule on dried herbs – add dried herbs (like cayenne) a little at a time. Start small, wait 5 minutes. Then test and adjust.
* You can chop the potatoes and boil side by side as you start to sauté the vegetables in this recipe.

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