"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

Boston Clam Chowder Recipe

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Boston Clam Chowder image
From Boston,MA

 

This recipe for Boston Clam Chowder, by , is from A VISIT WITH GRANDMA & GRANDPA RUSSELL, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Russell Hargett
Added: Thursday, August 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 dozen soft shelled clams (shucked with liquid)
2 c. cold water
1/4 lb diced salt pork
2 tbsp. butter
2 med. onions (sliced)
2 tbsp. flour
1/4 tsp. celery salt
2 tsp. salt
1/4 tsp. pepper
3 c. diced, pared potatoes
3 c. scalded milk
1/2 tsp salt
1 tbsp. butter

Directions:
Directions:
Snip off necks of clams. Cut fine with scissors.
Leave soft parts of clams whole. Place clams in pot with liquid. Add water & bring to boil. Drain reserving liquid. In a large kettle, saute salt pork until golden. Add onions & cook until tender. Add flour, celery salt, & pepper. Blend & add 2 tbsp. salt, clam liquid & potatoes. Cover & cook 8 minutes or until potatoes are soft. Add milk,clams, 1/12 tsp salt & butter. Heat until simmering.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe came from Mary Townsend Squire, a native of New England

 

 

 

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