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New England Clam Chowder Recipe

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

Contributor:  
Contributor:  
Donna Noto-Diaz
Added: Friday, September 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can 51 oz chopped clams
large bottle clam juice
4 slices hickory smoked bacon, minced
1 onion, finely chopped
2 tbsp flour
4 med potatoes, peeled & diced
3 cups half & half
1 stick butter
2 tsp oregano
2 tsp dill
2 tsp dried parsley
2 bay leaves
pinch thyme
3 garlic cloves diced
pinch celery seed
pinch paprika
salt & freshly ground pepper, to taste

Directions:
Directions:
Drain clams and reserve juice. In a stock pot, bring clam juice, potatoes, and bay leaves to a boil. Reduce heat and simmer until potatoes are tender.

Cut bacon into small pieces. In a seperate, heavy bottomed kettle, saute bacon, butter, onion, oregano, and parsley over low heat. Do not allow to brown. Add flour to make a roux and continue to cook for several minutes.

Add the hot clam stock through a strainer, a cup at a time, and whisk until smooth. Add the remaining potatoes, clams, and stock and bring to a simmer.

Add the half & half, black pepper, and dill weed and return to a simmer. Add salt, if needed.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I sometimes add fresh clams, but I cut off all the tough parts and only use the the soft middle.

I use sea salt for an added "sea" flavor.

 

 

 

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