"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

New England Clam Chowder Recipe

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

Janis Richardson
Added: Monday, November 3, 2008


2 slices bacon
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery, including leaves
1 cup chopped carrots
1/2 cup chopped green pepper
1 clove garlic, chopped
3 tablespoons flour
3 cups hot chicken stock
1-1/2 cups cubed potatoes
1-1/2 teaspoon salt
1/4 teaspoon white pepper
2 cans(6.5 oz) chopped clams and juice
2 tablespoons butter
2 tablespoons flour
2 cups half-and-half or milk
1 whole pimiento, chopped
3 tablespoons fresh chopped parsley

Chop and fry bacon. Add 3 tablespoons butter to bacon and grease; add onion, carrots, celery, garlic and green pepper; saute a few minutes. Add 3 tablespoons flour, stir a while (it will become dry), and slowly add hot chicken stock. Cook about 10 minutes; add salt, pepper, potatoes, clams and juice. Cook 10 minutes.

In another pot, combine 2 tablespoons butter and 2 tablespoons flour. Add 2 cups half-and-half to make a fairly thick cream sauce. Blend in pimiento and parsley. Bring almost to a boil, stirring constantly. Let cool.

Combine both mixtures and store overnight in refrigerator. Before serving heat almost to a boiling. If too thick, add some milk to thin.




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