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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

New England Clam Chowder Soup Recipe

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This recipe for New England Clam Chowder Soup is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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