"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Boston Clam Chowder Recipe

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This recipe for Boston Clam Chowder, by , is from Reed's and Carroll's "Sharing Our Family Favorites", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Crystal Harvey
Added: Monday, November 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 6 oz. cans clams
1 c. finely chopped onions
1 c. finley chopped celery
2 c. finely chopped potatoes
3/4 c. butter
3/4 c. flour
4 c. milk
1 1/2 tsp. salt
1/2 tsp. sugar
dash of pepper

Directions:
Directions:
Drain juice from clams and set clams aside. Pour juice over chopped vegetables. Add water to just barely cover the vegetables. Simmer until tender. Meanwhile, make white sauce from the rest of the ingredients. Add veggies with the liquid and the clams to the white sauce. Stir and simmer a few minutes.

Personal Notes:
Personal Notes:
I double this recipe (everything except the clams)! (My Mom's recipe)

 

 

 

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