2 Tbsp. butter
1 Tbsp. flour
1 qt. milk
2 c. white crabmeat with roe
5 drops onion juice
1/4 tsp. mace
1/4 tsp. pepper
Grated rind of 1 lemon
1/2 tsp. salt
1/4 pt. heavy cream, whipped
4 to 6 Tbsp. dry sherry
Blend flour and butter in top of double boiler and slowly stir in milk.
Add crabmeat, seasonings, and sherry. Simmer 20 minutes. Serve in warm
cups, adding one teaspoon of sherry and a topping of whipped cream.
2 c. chopped onion
5 slices bacon, chopped
3 Tbsp. butter
3 c. diced potatoes
2 (6-1/2 oz.) cans minced clams
4 Tbsp. flour
4 c. milk
Seasoned salt
Pepper
Cook potatoes in salted water; strain and reserve liquid. Combine onions, bacon, and butter; cook over medium-low heat until onion are very tender and bacon begins to cook. Drain clams and reserve liquid. When onions are tender, stir in flour. Slowly add clam juice, one cup potato water, and 1 cup milk. Stir until thick and boiling. Add clams and potatoes and enough milk to make desired soup consistency. Add seasoned salt and pepper to taste.
3 slices bacon, chopped up
1-1/2 c. potatoes, cubed
1/2 c. onion, chopped (optional)
1-1/2 c. milk
1/2 tsp. pepper
2 small cans minced clams, drained (reserve 1/3 c. liquid)
3 Tbsp. flour
1/2 tsp. salt
1 c. half & half
Microwave bacon in a microwave safe dish on HIGH for 4 minutes. Add reserved clam juice, potatoes,
and onion. Microwave, covered, on HIGH for 5 minutes; stir and cook for an additional 5 minutes. Mix in the flour, milk, salt, and
pepper. Microwave on HIGH for 3 minutes; stir and cook for an additional 3 minutes. Stir in half
& half and clams. Microwave on MEDIUM-HIGH for 5 minutes. Stir and enjoy!
2 c. water
1 c. carrot, sliced
1 small onion, chopped
4 to 6 potates (about 3 c.), cubed
Salt and pepper to taste
Simmer for about 20 minutes.
Add:
1/2 stick butter
1/4 c. flour
1-1/2 c. milk
Add to the above and heat well.
Add:
1 (10 oz.) can chicken broth
1 can Campbell's Cheddar cheese
1 (8 oz.) pkg. cream cheese
Frozen corn (any drained amount) or 1 can cream style corn
Add the above to simmering mixture and stir frequently over medium heat.
Once you can easliy break the potato slices and the cheeses are melted, then
your soup is ready.
