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