"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

New England Clam Chowder Recipe

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

Contributor:  
Contributor:  
Peggy/Jeff Yarema
Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 medium potatoes, peeled and diced
1/2 c. finely chopped celery
1 c. grated carrots
1 c. water
3 bacon slices, diced
1 1/2 c. chopped onion
3 T. butter or hard margarine
1/2 c. all-purpose flour
1 tsp. salt
1/8 tsp. pepper
2 c. milk
1 1/2 c. light cream
1/2 c. cream corn
5 oz.canned baby clams, with juice, chopped

Directions:
Directions:
Put first 4 ingredients into large saucepan. Cover and simmer for about 20 minutes until tender. Do not drain.
Fry bacon and onion in large frying pan until bacon is cooked and onion is clear.
Add butter, flour, salt and pepper to bacon and onion. Mix in. Stir in first amount of milk until it boils and thickens. Stir into vegetable mixture in saucepan.
Add cream, corn and clams. Heat slowly, stirring often, until steaming hot, but not boiling

Number Of Servings:
Number Of Servings:
8 cups

 

 

 

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