"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Nancy's Clam Chowder Recipe

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This recipe for Nancy's Clam Chowder, by , is from Family Recipes To Remember, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Alvord
Added: Friday, January 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups fresh or frozen Clams, 1 chopped Onion, 2 cloves Garlic, 2 T. Butter, 4 cups water or Clam juice, 4 Yukon Gold Potatoes, 8 slices chopped Bacon, 3/4 cup chopped Celery, 1 Chicken Boullion, 3 cups Whipping Cream, salt, pepper, nutmeg

Directions:
Directions:
Cook bacon in large soup pot. Add onions, garlic,and celery, cook until tender about 5 minutes. Stir in clams,potatoes,and water or broth. Cook until clams and potatoes are done about 10 minutes. Turn to low and add cream. Let cook on low for another 5-10 minutes just to incorporate all the flavors. Season with salt and pepper. Grate fresh nutmeg over top. Serve with soup crackers.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I only use fresh or frozen clams that we have dug. Canned clams can be tough.

 

 

 

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