"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from First Baptist Church of Brooklyn, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Wheat
Added: Wednesday, August 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lg. onions, chopped
1 lb. bacon chopped into 1/2 " pieces
5 lbs. red potatoes, peeled & cubed
4 (6oz.) cans minced clams
6 (10 oz.) bottles of clam juice
salt & pepper to taste
1 qt. heavy cream
1 qt. half & half
4 T. butter
1 T. flour

Directions:
Directions:
Brown bacon until crisp. Drain bacon & set aside saving 2 T. of bacon grease. Cook onions in the grease until tender. Add clams, clam juice & cubed potatoes. Cover & cook 2 hrs. over low heat. Add salt & pepper to taste. Add butter & flour diluted in cold water. Add cream and half & half. Heat until hot. Stir in bacon. Ready to eat, but better next day.

 

 

 

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