"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Soup- Cottonwood Hospital's Clam Chowder Recipe

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This recipe for Soup- Cottonwood Hospital's Clam Chowder, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jimae Kenney
Added: Wednesday, May 2, 2007


1 Tbls. Dry Mustard
1 Tbls. Thyme Leaves, Whole
1/4 tsp. Cayenne Pepper
1/4 tsp. Black Pepper
1/4 tsp. White Pepper
1/4 tsp. Ground Rosemary
1/4 tsp. Majoram
1/4 tsp. Oregano
1/4 tsp. Basil
1/4 tsp. Garilc Powder
1/4 tsp. Salt
1/4 tsp. Tabasco Sauce
2 Tbls. Red Wine Vinegar
4 Tbls. Clam Base Concentrate
20 oz. Chopped Clams and Broth
2- 10 oz. Canned Clam chowder
1/4 c. Butter, melted
2 c. Celery, chopped
1 c. Onions, chopped
1 qt. Potatoes, cooked & diced
6 c. Half & Half cream
1/2 c. Flour

Combine the clams, clam concentrate, clam soup, red vinegar and all the spices in a large pot. Combine in smaller pot the celery, onion, and potatoes with 1 c. of water. Steam about 10 min., or until onion and celery are tender. Make a roux of the butter and the flour. Heat the cream and stir into the roux. Heat until thickened. Add and stir in the clam and spice mixture. Add and stir in the vegetable mixture
Heat for service.

Number Of Servings:
Number Of Servings:




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