"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Pacific Coast Clam Chowder Recipe

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

Debbie Scruggs
Added: Thursday, July 3, 2008


- 1/2 cup - diced bacon
- 1 onion - minced
- 1 cup - boiling water
- 2 cups - peeled, cubed potatoes
- 2-3 cups - milk
- 1/2 cup - kernel corn
- 1 grated carrot
- 1 cup clam meat and liquid- (canned)
- 1/2 tsp - salt
- 1/4 tsp - pepper
- 1 tbsp - cornstarch

- in a large saucepan, or Dutch oven- lightly brown bacon
- add onion, cook till tender
- add water, corn, carrot, potatoes- cook about 10 minutes
- add clams, salt, pepper
- bring to a boil
- make a slurry with the cornstarch, and a little water
- add to soup, cook until thickened




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