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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

CLAM CHOWDER Recipe

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This recipe for CLAM CHOWDER is from Get Cooking Kids !!, 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:  
1/8 pound bacon, chopped
1 1/8 c. chopped tomatoes
1 c. chopped celery
1 c. chopped carrots
3/4 c.chopped onion
1 1/2 tsp. black pepper
1 1/2 tsp.thyme
1/2 tsp. tarragon
1 bay leaf
1/4 c. butter
1/2 c. flour
1/4 c. clam base (recipe to follow)
1 1/2 c. milk
1 1/2 c. heavy whipping cream
1 cup unpeeled potatoes, chopped (about 1/2 pound)
5 2/3 c.(45 oz) clams, canned or frozen, including juice
Directions:
Directions:
In a large stock pot; sweat chopped bacon over medium heat until almost crispy, about 4 mins.

Add tomatoes, celery, carrots, onions, black pepper, thyme, tarragon and bay leaf. Heat until carrots are tender, about 8 minutes more.

In a small saucepan, melt butter. Stir in flour and heat until almost golden, stirring constantly, about 3 minutes. Add to stock pot.

Slowly stir in clam base,milk, and heavy cream, making sure there are no lumps. Add potatoes and clams with juice and simmer until potatoes are soft, about 25 minutes

Note: May be refrigerated for up to 3 days.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is meant to be the official recipe for Earl's Chowder..

**Clam base**
1 can clams (6 1/2 oz)
1 tbsp. salt
2 tbsp. lemon juice
Puree contents of clam can with salt and lemon juice.
I freeze this in 1/4 c. aliquots (or portions for us mere mortals) for future batches of soup.

 

 

 

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