"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

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.

Suzanne Brown
Added: Tuesday, April 15, 2008


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

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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