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New England Clam Chowder Recipe

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This recipe for New England Clam Chowder, by , is from Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa DiPietro Younger
Added: Monday, October 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
51 oz can chopped clam. Buy from fish department better and less gritty
1 1/2 to 2 qts. of heavy cream or whole milk
3 bay leaves
4-5 med all purpose potatoes diced into 1/2 inch cubes
1 med onion, finely chopped
1 tsp chopped garlic
3 stalks celery, finely chopped
2 sticks butter
all purpose flour
1/2 tsp cayenne pepper sauce

Directions:
Directions:
In large pan, combine clams and clam juice and milk and bay leaf over low heat. Do not allow to boil. Stir occassionally. Saute 1/2 stick butter and add onions, garlic, and celery in another pan. Add to large pot and continue to simmer. In another saucepan cover diced potatoes with water and allow to get tender. Strain water from potatoes and add potatoes to pot. In another pan, melt remaining butter and allow to cool a little. Add flour to butter to make a rue. Add to pot a little at a time. Add cayenne pepper and simmer 1/2 hour. Salt and pepper to taste.

Personal Notes:
Personal Notes:
This makes a very nice presentation in a hollowed out bread bowl.

 

 

 

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