"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

New England Clam Chowder Recipe

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

Diane Cushman- TTU Grants
Added: Tuesday, January 15, 2008


1/2 cup of unsalted butter
2 cups finely chopped celery, onions
2 tablespoons minced garlic
1/3 cup all-purpose flour
2 cups clam broth
4 large boiling potatoes, peeled and cut into 1" cubes (4 cups)
2 teaspoon of dried thyme
1 tsp salt
1/2 tsp ground white pepper
2 bay leaves
4 cups of heavy cream (1 quart)
1 quart minced frsh chwder clams, in their own juice

Melt the butter in a large stockpot over medium-high heat. Add the celery, onions and garlic and saute until the vegetable are golden and tender, about 7 minutes. Stir in flour until vegetables are coated.
Stir in the clam broth, the boiling potatoes, thyme, salt and white pepper and bay leaves. Bring the soup to a full boil.
Reduce the heat to medium-low, add the cream, simmer the chowder without covering it until the potatoes are tender and the soup has thickened slightly about 20 minutes. Stir the chowder occassionally to prevent any possible sticking.
Stir in the fresh clams and their juice. Return the heat to medium-high and cook the chowder 10 minutes more or until the clams turn opaque and are cooked through (do not overcook at this stage, as the fresh clams can become tough). Remove the chowder from the heat. Discard the bay leaves. Serve steaming hot.




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