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Clam Chowder Recipe

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This recipe for Clam Chowder is from The McClellan Family Cookbook , 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 cup diced potatoes
1 cup diced celery
1 cup diced onions
1 cup diced green peppers
1 cup diced leeks
¾ cup diced clams
¼ tsp black pepper
1 ½ tsp salt
¼ tsp thyme
6 bay leaves
2 cups water
1 tsp Tobasco sauce
¼ cup sherry
¼ cup clam juice
¼ cup melted butter
1 cup flour
2 quarts half & half
Directions:
Directions:
Combine melted butter and flour in oven proof container and bake at 325 for 30 minutes. Combine all other ingredients except half & half in a saucepan and simmer until potatoes are thoroughly cooked. Remove bay leaves. Stir roux into soup until thick. Remove chowder from heat, stir in half & half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
Number Of Servings:
Number Of Servings:
12

 

 

 

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