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Clam Chowder Recipe

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

Contributor:  
Contributor:  
Nicole Burkhart
Added: Wednesday, June 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 slices of bacon
3/4 tsp. celery salt
1 medium onion, finely minced
2 (6.5 oz.) cans clams, minced (reserve juice)
4 medium potatoes, diced (2 cups)
1/3 c. flour
1 pt. half and half
2-3 c. of milk
1/4 tsp. pepper


Directions:
Directions:
Drain the canned clams, reserving juice. If necessary, add enough water to the reserved clam juice to equal 2 cups; set aside. In large sauce pan, cook bacon until crisp. Crumble and set aside. Add onions, pepper, and celery salt to the bacon grease and saute until tender. Stir in the reserved clam juice and potatoes. Bring to a boil and reduce heat. Simmer covered for about 15 minutes or until potatoes are tender. With the back of a fork, slightly mash the potatoes. Stir milk, (reserving 1 cup), half and half, and clams; bring to a boil. Mix the reserved one cup of milk with flour. Gradually, add in flour/milk mixture. Cook and stir until slightly thickened and bubbly. Reduce heat. Sprinkle with crumbled bacon before serving.


Personal Notes:
Personal Notes:
For a seafood chowder, simply add crab meat, lobster, shrimp, and/or fresh fish. This recipe was given to me by Melinda Humpert.

 

 

 

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