"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spicy Clam Chowder Recipe

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

Contributor:  
Contributor:  
Suzanne Brown
Added: Tuesday, April 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 lb. chopped bacon
1/2 small onion, chopped
2 small ribs of celery, chopped
1/2 tsp. dried thyme
2 14.5 oz. cans chopped tomatoes with jalapeno peppers
2 8 oz. bottles clam juice
1 lb. package of frozen oven ready roasted potatoes
1 tsp. salt
1/8 tsp. pepper
2 10 oz. cans whole baby clams with juice
1 7 oz. can corn, drained

Directions:
Directions:
Brown bacon in a 5 qt. saucepan over medium high heat for 2 minutes. Remove bacon to paper towling.
In drippings, saute onion, celery, and thyme for 4 minutes.
Add tomatoes, clam juice, potatoes, salt, and pepper. Simmer, covered, for 10 minutes.
Stir in baby clams with juice and corn, drained.
Heat and top with crumbled bacon.

 

 

 

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