"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

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.

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


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

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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