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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Browny's Clam Chowder Recipe

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This recipe for Browny's Clam Chowder is from The Byrd Feeder, 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:  
2 medium carrots, thinly sliced
2 stalks celery, thinly sliced
1 small onion, chopped
1/2 small green pepper, chopped
1 clove garlic, minced or pressed
6 slices bacon
1 1/2 pounds red thin-skinned potatoes, scrubbed and cut into 1/2 inch cubes
2 bottles (8 oz. each) clam juice
8 cans (6 1/2 oz. each) chopped clams
1 bay leaf
1/2 tsp. liquid hot pepper seasoning
1/4 tsp. pepper
1 1/2 tsp. Worcestershire sauce
3/4 tsp. dry thyme leaves
4 cups whipping cream
Directions:
Directions:
Prepare carrots, celery, onion, green pepper and garlic. Set aside. Cook bacon in an 8 to 10 quart pan over medium heat, stirring often, until crisp. With a slotted spoon, lift out bacon and drain on paper towels; discard all but 2 T of the drippings. Add prepared vegetables and stir often until slightly browned.

Add potatoes and clam juice to pan; bring to a boil, reduce heat, cover, and simmer until potatoes are tender when pierced, about 15 minutes. Stir in clams and their liquid, bay leaf, and hot pepper seasoning, pepper, Worcestershire, thyme, cream and bacon. Season to taste with salt. Heat until steaming, then serve. Makes about 4 quarts, enough for 8-10 servings.
Personal Notes:
Personal Notes:
Browny's became Maddox Restaurant which was located by QFC for years. It is now gone. Maddox also served this Clam Chowder. You may find clams and clam juice at Costco or Sams.

 

 

 

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