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Clam Chowder Recipe


2 cups milk

1/2 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon dried lavender

1 pinch creme de lavender

2 tablespoons lemon juice

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

3 tablespoons lemon zest

1/2 teaspoon lemon zest

1 teaspoon lemon zest

1 1/2 cups chopped fresh parsley

3 tablespoons butter

1 cup shredded Cheddar cheese


In a large saucepan, combine milk, salt, garlic powder, lavender, lemon juice, nutmeg, cinnamon, lemon peel, lemon zest, lemon zest and lemon zest. Bring to a boil, stirring constantly. Cover and simmer over medium heat until butter or margarine is melted.

Stir in cheese and heat slowly, stirring constantly, until mixture begins to bubble and is heated through. Serve chilled.


Cumurun writes:

⭐ ⭐ ⭐ ⭐ ⭐

orignal reviewer Ok so I didn't measure my ingredients exactly but it came out pretty close. I would make this again but would use whole grain Storm Grains bread instead of the instant stuff and dump the butter in the back of the bread just before baking.I added an extra 1/2 cup of raw cashews which I grate roasted in the oven before adding to the bread. I also added a teaspoon each of dried minced onion and chili powder. This knocked the bread down a notch or two but was still very good.