"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Billís Clam Chowder Recipe

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This recipe for Billís Clam Chowder, by , is from Sallye's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill White
Added: Thursday, June 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 onion
4 large potatoes
1 red bell pepper
6 cans chopped clams
2 bottles clam juice
1 quart half and half
1/3 lb. Bacon
Pepper
Tabasco Sauce
Worcestshire sauce

Directions:
Directions:
Chop the bacon and dice onion and red bell pepper and cook the bacon till it renders down. Add the onion and bell pepper and cook until the onion and bell pepper are tender. Drain fat. Then place contents into 8 quart pot. Open cans of clams and drain the juice into the pot and reserve the meat until later. Add the 2 bottles of clam juice and the quart of half and half . Add the 4 diced potatoes. Bring mixture to a boil, stirring frequently so the potatoes donít burn to the bottom of the pot. After it comes to a full boil, then reduce the heat and add Ĺ teaspoon tabasco sauce. 1 teaspoon Worcestshire sauce, 1 teaspoon black pepper and the clam meat. Note: You may want to add more tabasco and Worcestshire to your taste. Simmer on low heat until potatoes are tender. At this point if the mixture is too runny you may want to add flour to the mixture in order to thicken it up. Bill uses about 6 or 8 tablespoons of flour because he likes his clam chowder thick.. Also in order to properly add the flour you need to take some of the liquid out in a separate cup and add the flour a couple of teaspoons at a time and add it back to the soup. Serve in bowls with crackers and bread.



Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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