"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Clam Chowder Recipe

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

Aunt Gad
Added: Wednesday, September 3, 2008


8 potatoes
1/2 bell pepper
6 strips of bacon
2 onions, diced
2 c. clams, ground
onion salt
3 c. warm milk

Fry the bacon and onions together and then add the potatoes and bell peppers. Brown a little and stir while cooking. In a large kettle, add the potato mixture and water to cover the ingredients completely. Cook until all ingredients are tender, about 1 or 1 1/2 hours. Now add clams that have been put through the grinder and cook very slowly until the clams are completely cooked. Now, test the clam chowder for taste. Add onion salt, salt, parsley and pepper according to your taste. Watch, because clams are different and some require more salt than others. Just before serving, add three cups warm milk and a little butter. The milk must be warm or it may curdle. Do not boil clam chowder.




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