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Carols Clam Chowder Recipe

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

Contributor:  
Contributor:  
meridith holloway
Added: Wednesday, November 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 - 5 Med. Carrots
4-5 Celery Stalks
1 Medium Onion
2 Crushed Cloves Garlic
1-2 Cans minced or chopped Clams (to taste)
1/2 gallon half and half (according to size)
1 Pound Bacon
6 Medium Potaotes - chunked/cubed
Chicken Stock
Bay Leaf
1 Medium Jalepano Pepper Whole ( Optional)

Directions:
Directions:
Brown Bacon in large stock pot. add onion, cook until softened. add clams, carrots, celery and garlic. add enough chicken stock to cover. simmer 10-15 minutes. add remaining ingedients bring to soft boil, cook 15 minutes or until potatoes are soft. I add the Pepper for an added flavor, it's not hot as long as you dont cut it up! Thicken with corn starch (I Prefer to use instant mashed potato flakes to thicken)

Number Of Servings:
Number Of Servings:
7-8 with leftovers
Preparation Time:
Preparation Time:
45 minutes including prep and cooking time
Personal Notes:
Personal Notes:
Great for a cold evening dinner!

 

 

 

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