"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Violet Courneyeur
Added: Wednesday, January 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cans baby clams
1 can stewed tomatoes
1/2 lbs bacon cut up small fried with 2 onions
Boil 6 medium carrots cut up small
4 potatoes cut up small
2 sticks of celery cut up
4 cups milk, little soda, salt, and pepper to taste 1 bay leaf

Directions:
Directions:
Boil potatoes carrot and celery together until well done. Add tin of tomatoes and clam juice and simmer. Fry bacon and onion and add to vegetable pot, just before you are going to add your clams, put a bit of soda in and add milk right away. Bring to boil and thicken with little flour and water, add clams and serve.

Personal Notes:
Personal Notes:
This is a big recipe so you could cut it down if you want. Sometimes I add a portion of onion soup mix if I have any, has good seasoning in it. Dont leave Bay Leaf in too long so it gets to strong. "Uncle Murray" says its the best in the world!"

 

 

 

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