2 lines
1.5 KiB
HTML
2 lines
1.5 KiB
HTML
<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Clam Chowder</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>3 6½ oz cans</td><td>minced clams</td></tr><tr><td>1 cup</td><td>onion (chopped)</td></tr><tr><td>1 cup</td><td>celery (diced)</td></tr><tr><td>1 cups</td><td>potatoes (cubed)</td></tr><tr><td>1 cup</td><td>carrots (diced)</td></tr><tr><td>¾ cup</td><td>butter</td></tr><tr><td>¾ cup</td><td>all-purpose flour</td></tr><tr><td>1 qt</td><td>half-n-half</td></tr><tr><td>2 tbsp</td><td>red wine vinegar</td></tr><tr><td>1½ tsp</td><td>salt</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Drain liquid from clams into a large skillet with the carrots, onions, celery, potatoes. Add
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water to cover, and cook over medium heat until tender.</td><td>20 min</td></tr><tr><td>2</td><td>Melt the butter in a large, heavy saucepan over medium heat.</td><td>2 min</td></tr><tr><td>3</td><td>Whisk in the flour until smooth. Whisk in cream until smooth.</td><td>2 min</td></tr><tr><td>4</td><td>Add vegetables and heat, but do not boil.</td><td>10 min</td></tr><tr><td>5</td><td>Remove heat and stir in clams, vinegar, salt and pepper.</td><td>1 min</td></tr></table></section></body></html> |