"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

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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