"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

New England Clam Chowder Soup Recipe

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This recipe for New England Clam Chowder Soup, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Szoke, Leadership Team
Added: Wednesday, November 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. diced potatoes
4 bacon slices, chopped
1/2 cup chopped onion
3 tbsp. flour
10 oz. baby clams (drained, reserve juice)
8 oz. clam juice (saved from can)
1 cup whipping cream
1 cup milk

Directions:
Directions:
Place potatoes in medium sauce pan. Add enough water to cover. Bring to boil. Simmer until tender, about 20 minutes. Drain. Cook bacon and onion in 2 quart sauce pan over medium heat until onion is tender, stirring occasionally; about 8 minutes. Mix in flour and cook 2 minutes. Add juices from clams (or bottled clam juice), cream and milk. Bring to boil. Stir in clams and potatoes and heat through.

 

 

 

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