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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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