"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Clam Chowder Recipe

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

Contributor:  
Contributor:  
Jacqueline Schroeder-Dose
Added: Thursday, October 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 slices bacon chopped
2 med. potatoes cut into small cubes
1/4 c. finely chopped onion
1 c. chopped celery
1 carrot finely chopped
1 stick butter (or magarine)
6 cans drained, chopped clams (save juice)
4 c. 1/2 and 1/2
1/4 c. flour
dash Worchestershire sauce
1/4 tsp. garlic powder
salt & pepper to taste

Directions:
Directions:
Brown bacon until crispy. Remove the bacon from kettle and add onions, carrots and potatoes. Saute' vegetables until onion and celery are tender. Add the juice from the canned clams. If there isn't enough broth to cover the vegetables, add water to cover. Bring to a simmer and cook until potatoes are tender. Add 1/2 & 1/2 and bring back to simmer. Make a slurry of flour and water and slowly add mixture to the pot stirring constantly until the chowder is the consistency you want. Add the clams, bacon, a dash or two of the Worchestershire sauce,1/4 tsp. of garlic powder, remaining 1/2 stick of butter and the salt and pepper to taste.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
This is terrific made with fresh clams from the Oregon coast and if we're lucky, we throw in crab or shrimp that we caught that day too.
My husband calls this "heart attack in a pot!"

 

 

 

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