"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Christmas Eve Clam Chowder Recipe

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This recipe for Christmas Eve Clam Chowder, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cans minced clams un-drained
3 to 4 diced potatoes
2 to 3 sliced carrots
1 large onion
1 cup chopped celery (include the tops, they improve the flavor)
1/2 cup sliced bacon (raw)
2 cans chicken broth
1/2 teas. Celery seeds (not salt)
Parsley, garlic (crushed), salt and pepper to taste
1/2 and 1/2 Cream

Directions:
Directions:
In a large pot, add all ingredients except the cream. You may need to add more water to cover. Simmer over medium heat until vegetables are cooked through. Add enough cream to make a creamy soup. With a potato masher, mash the vegetables a little to help thicken the soup. You can make this soup thicker by heating the cream with a little flour mixed with water. Heat until thick then add to soup pot with the rest of the vegetables. (If you have eaten mine, it is thinner then most commercial soups because thatís the way we enjoy it.) Before serving, add a little butter, fresh chopped parsley, or chive.

Personal Notes:
Personal Notes:
We enjoy this Clam Chowder all year round, but it's the one I've served at all our Christmas Eve dinners for the last 20 years.

 

 

 

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