"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

Kelly’s Best Clam Chowder Recipe

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

Kelly Scott
Added: Friday, June 22, 2012


˝ red bell pepper
3-4 cloves garlic, diced
˝ onion, diced
12 slices Kansas City bacon
5 cans clams
3 potatoes, peeled and diced
1 quart heavy cream

Sauté garlic, onion and bell pepper in a little oil.
Add bacon and clams and stir until mixed.
Add cream and as much water as you want – to make it thick or thin, depending on preference. Add potatoes
Simmer on low for 2-3 hours, until potatoes are soft.
Best served re-warmed the second day in a bread bowl.




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