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New England Clam Chowder Recipe

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This recipe for New England Clam Chowder, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leola White
Added: Sunday, May 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 or 3 cans chopped clams
1/4 lb. bacon, diced
1 onion, diced
2 stalks celery, diced
2 c. hot water
4 large potatoes, cubed
1/4 tsp. thyme
1/2 tsp. salt
1/8 tsp. pepper
2 T. butter
2 T. flour
1 qt. milk

Directions:
Directions:
Brown bacon until crisp. Add onion and celery and cook until onions are soft. Add water, potatoes, seasonings and clams (plus the liquid from the clams). Cook until the potatoes are just about soft. Mix the flour with 1 cup of the milk and hold while the rest of the milk is added to the pot to bring to a boil. Add the milk and water mixture and cook until smooth and slightly thickened.

Personal Notes:
Personal Notes:
This was originally a fish chowder using 1 1/2 lb.s cod, haddock, salmon, or halibut instead of the clams.

 

 

 

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