"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Clam Chowder Recipe

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

Contributor:  
Contributor:  
Shelley Drnek
Added: Thursday, November 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. bacon - cubed
2-3 lg. onions - finely chopped
5-6 cubed potatoes (1/2" cubes)
3-4 finely cubed carrots
1/2 bunch celery - finely chopped
2-3 cans chopped clams (don't drain)
1 can evaporated milk*
Milk - half & half or whole milk

Directions:
Directions:
Brown bacon. Add onions and cook until clear. Add potatoes, carrots and celery. Simmer until carrots and potatoes are tender - with water just to cover. Add salt and pepper to taste. Add clams, evaporated milk, enough regular milk or half & half to make it the consistency you like.

Personal Notes:
Personal Notes:
*Evaporated milk prevents curdling.

OPTIONAL: Add garlic, half & half (rather than milk), thyme and Worcestershire sauce.

I haven't made this in years but would probably use low-fat milk products now. But I think it wouldn't be quite as creamy as originally-called for ingredients.

Joe's Aunt Olive made this for us one time when we were visiting her in Gates, Oregon. My family loved it!

 

 

 

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