"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from KITCHEN FAVORITES from FAMILY and FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Kaupanger
Added: Tuesday, September 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound bacon, diced
1/2 large white onion, small dice
1/2 cup celery, small dice
1 tablespoon flour
2 (8oz.) bottles clam juice
2 (61/2 oz.) cans minced or chopped clams
1 large chicken bouillon cube
6 - 8 medium sized potatoes, peeled or scrubbed and cut in large dice
1 cup cooked, diced carrots (you can add them uncooked with the potatoes, but they will turn your chowder a yellow-orange color)
2 cups frozen or canned corn
1 (12oz.) can evaporated milk
Dash of white pepper

Directions:
Directions:
Cook bacon until thoroughly cooked, drain off all fat except 1 tablespoon. Stir in onion and celery cooking until celery is tender. Sprinkle flour over bacon and vegetables and stir well. Add clam juice, the liquid from the cans of clams, the potatoes and the bouillon cube. Simmer slowly until the potatoes are barely cooked. Add the cooked carrots, the corn and the pepper. Heat through. Add the canned milk stirring until well blended.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
DO NOT boil after the milk is added or it will curdle.

 

 

 

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