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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

BOSTON CLAM CHOWDER Recipe

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This recipe for BOSTON CLAM CHOWDER is from The Home Depot Cookbook Project Store 7050, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. bacon, chopped
3 cups cubed raw potatoes
2 stalks chopped celery
1 chopped onion
1 shredded carrot
1/4 cup dry chicken stock
1 tsp. thyme
salt and pepper
1 large can of clams
1 liter whipping cream
parsley
1/2 cup margarine
1/2 cup flour
Directions:
Directions:
In a large soup pot, brown bacon and drain fat. Add potatoes, celery, onion and carrot. Fill with water just to cover the vegetables, and add the chicken stock, salt, pepper and thyme. Bring to a boil and cook until potatoes are done. Turn down to low heat.
Make a paste of margarine and flour; add to the soup stirring constantly. Brink back to a boil, add clams and whipping cream. Remove from heat. Sprinkle parley on each serving.
Personal Notes:
Personal Notes:
Eliminate the clams and you have Cream of Potato Soup. You can add the clam the next day to the leftovers for Clam Chowder.

 

 

 

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