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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

CLAM CHOWDER Recipe

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This recipe for CLAM CHOWDER is from Clan Uisdean Favorites, 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:  
¼ cup olive oil
1 cup diced onion
½ cup diced carrots
3 bottles (8 ounces each) Clam juice
½ pound bacon, diced fine
1 tablespoon Thyme
pepper to taste
⅛ cup Parsley
1½ quart Heavy cream
⅛ cup garlic minced
½ cup diced celery
4 can (6 ounce each) Clams
flour
red potato, small dice
salt to taste
¼ cup Red pepper, diced fine
3 dash Tabasco
Directions:
Directions:
Heat pan, add olive oil and bacon, garlic, onion, celery, carrot. Cook until tender. Thicken with flour, until you have a thick paste. Cook for 5 minutes. Cook potatoes. Add clams and juice, potato, thyme, red pepper. Stir until lumps have dissolved. Add heavy cream, parsley and Tabasco. Adjust seasons, salt and pepper. I would cook potatoes in the clam juice, clams, thyme and red pepper. Then add to flour. Mix and stir till lumps dissolve.

 

 

 

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