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Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Woods Calder
Added: Wednesday, June 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 6 1/2 oz. cans chopped clams, drain and reserve liquid
1 c. finely minced onion
1 c. diced celery
2 c. peeled and diced potatoes
3/4 c. (1 1/2 cubes) butter
3/4 c. flour
1 qt. half & half
1 1/2 tsp. salt
1/2 tsp. pepper

Directions:
Directions:
Place prepared vegetables in a large pot. Drain clams and pour reserved clam liquid over vegetables. Add enough water to the pot to cover the vegetables. Cover pot with lid and simmer until potatoes are tender, approximately 15 minutes. In a saucepan melt butter over medium heat. Add flour and blend for 1 minute, until smooth. Reduce heat to low and gradually add in half & half, stirring constantly with a wire whisk. Add cream mixture and clams to the vegetable mixture. Heat through, but do not boil.

Personal Notes:
Personal Notes:
Potato Cheese Soup variation: Replace clams with 1 1/2 to 2 cups of grated sharp cheddar cheese. Prepare according to Clam Chowder directions, covering vegetables only with water instead of reserved clam liquid and water.

 

 

 

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