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Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from The Curtis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ranelle Curtis
Added: Saturday, April 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. onion, finely chopped
1 c. celery, finely diced
2 c. potatoes, finely diced
2 cans (6 1/2 oz. each) clams, undrained
3/4 c. butter
3/4 c. flour
1 qt. half-n-half
1 1/2 tsp. salt
1/4 tsp. pepper

Directions:
Directions:
Combine onion, celery and potatoes in a small saucepan. Drain clams and pour the clam juice over the vegetables. Add just enough water to barely cover the vegetables. Cook, covered, until tender - -about 15 minutes. In meantine, melt butter in large pot. Stir in flour until blended and bubbly. Remove from heat; stir in cream until smooth and blended. Return to heat and cook, stirring constantly with a wire wisk until thick and smooth. Add undrained vegetables and clams; heat through. Season with salt and pepper.

Personal Notes:
Personal Notes:
Don't let the soup get too thick. Can add some bon appetit spice, if desired (1/2 - 1 tsp.).

 

 

 

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