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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder is from Twin Oaks Senior Living Cookbook 2014, 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 lb. thick cut bacon, cut into small pieces (turkey bacon can be used)
3 medium onions, chopped and sauteed
8 (15 oz.) cans baby clams (or frozen clams) with juice reserved
18-21 potatoes, cubed
2 (31 1/2 oz.) cans cream of celery soup (recommend cutting up celery also)
2 c. heavy cream (can substitute low fat Greek plain yogurt if you like)
3 c. milk (can use skim)
2 (8 oz.) Philadelphia cream cheese (fat free if you choose)
5 tbsp. butter
3 tbsp. dried dill weed
Directions:
Directions:
Add bacon to sauce pan and cook on medium-low heat until crispy.
Add onion and cook until translucent. Add clam juice from both cans. Add potatoes. Cook and cover until potatoes are fork tender, about 15-20 minutes. Stir occasionally so potatoes won't stick. Add clams, soup, cream, cream cheese, milk, and dill weed. Stir together. Add butter and let melt into the chowder. Cook for about 30-45 minutes or until thickened. Stir occasionally.
Number Of Servings:
Number Of Servings:
12

 

 

 

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