"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

New England-Style Clam and Shrimp Chowder Recipe

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

Contributor:  
Contributor:  
Denise Griss
Added: Thursday, November 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 container (51 oz.) chopped sea clams
4 T. flour
2 slices bacon
1 onion, chopped
4 c. potatoes, cubed
2 ribs of celery, thinly sliced
3 carrots, diced
4 c. whole milk
4 T. butter
2 tsp. dried oregano
1 lb. cooked shrimp, cut into pieces
2 bay leaves
1 tsp. pepper
1 tsp. salt
1 tsp. Old Bay seasoning
16 oz. bottle of clam juice

Directions:
Directions:
Drain clams and reserve the juice; brown the bacon until crisp and reserve fat. Combine potatoes, celery, carrots, onions, bay leaves and bottled clam juice; simmer until potatoes are tender and remove bay leaves.

Sift flour into the reserved fat and melted butter; gradually add the milk and stir constantly until well blended; simmer until thickened.

In a large saucepan, combine clams, shrimp, clam juice reserve, potato mixture and milk mixture; add seasonings and simmer 5-7 minutes. Serve hot.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I find the chopped sea clams at Costco.

 

 

 

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