"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Clam Chowder Recipe

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

Suzanne Todd
Added: Monday, July 20, 2009


2 sliced carrots
2 stalk celery
1 cup chopped onion
1 qt. half & half
2-3 bottles clam juice
2-3 cans clams
2 tbs. flour
2 tbs. water

butter, chives, green onions

Brown vegetables and add to half & half. Cook slowly over medium heat, add clam juice & clams.
Mix flour & water and add to soup to thicken it. Add S & White Pepper.
Cook until thickened.

Top with butter, chives, & green onions.




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