"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


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This recipe for NEW ENGLAND CLAM CHOWDA, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanne Volk
Added: Tuesday, April 22, 2008


4 strips bacon, diced
1/3 cup green onion, chopped
5 medium potatoes, diced
2 Tbsp diced red bell pepper
1 rib celery, diced
1 carrot, diced
1 clove garlic, chopped
2 cups water
1 tsp worcestershire
4 drops hot sauce
2 cups diced clams, with juice
2 cups half & half
s&p to taste

In a large stock pot, cook bacon. Add diced vegetables and saute. Add garlic, water, worcestershire, hot sauce, s&p. Bring to a boil. Reduce heat and simmer until potatoes are tender. Add clams with juice, and half & half. Heat through. (you can add Minor's chicken base for flavor.) If chowder needs thickening, Mom used Instant potato flakes.




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