"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annette Scognamillo
Added: Sunday, April 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 slices bacon (chopped)
1 cup chopped onion
1 can condensed chicken broth
1 pkg (5 1/2 oz) au gratin potato mix
3 1/2 cups milk
2 cups sliced carrots
1/4 tsp dill weed
2 cans (6 1/2 oz) minced clams; not drained
2/3 cup light cream

Directions:
Directions:
In a 4 quart pot over medium heat, cook bacon and onion until bacon is browned and onion is tender, stirring occasionally. Add chicken broth, potato mix with its sauce mix, milk, carrots, and dill weed. Mix and heat to boiling. Reduce heat. Cover; simmer 15 minutes. Stir in clams and light cream. Cook five minutes or until heated through.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe was shared at Kathy Bird's wedding shower by Annette.

 

 

 

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