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New England Clam Chowder Recipe

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

Contributor:  
Contributor:  
Rosemarie Fahey
Added: Friday, October 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 slices bacon
3/4 cup onion, chopped
3 tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 6-oz cans chopped clams
1 6-oz jar whole shucked clams
2 medium potatoes, peeled and cubed
2 cup milk (may use skim)
1/2 cup parsley, coarsely chopped
pinch Old Bay Seasoning

Directions:
Directions:
In a large saucepan, saute bacon until crisp. Drain on paper towels; crumble. Saute onion until golden in 1 tbsp bacon fat. Remove saucepan from heat; stir in flour, salt and pepper. Drain clams, reserving the liquid. Add water to liquid to measure 3 cups. Gradually stir liquid into onion mixture. Add potatoes. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered and stirring occasionally for 20 minutes or just till potatoes are tender. Add milk, clams and bacon. Heat through. Top with parsley.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
You may omit the bacon and simmer onions in canola oil. If I have clam sauce, I add that in place of some or all of the water. If you use skim milk and want a thicker product add some fat-free half and half in place of the skim milk, about 1/4 cup. Start with small amount for too much makes an unacceptable consistency.

 

 

 

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