"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder, by , is from Good Food, Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela St.Clair
Added: Saturday, April 8, 2006


1 can ( 51 oz can) Sea Watch Chopped Clams
( reserve the juice )
1-1/2" of cubed Salt Pork, diced small pieces
1 Onion , chopped finely
2 TBSP. Flour
Bay Leaves
3 medium Potatoes,peeled & diced
3 C. Milk or for more creamy sauce use Half & Half
3 TBSP. Butter
2 tsp. Oregano
Salt & Freshly Ground Pepper

1. Drain the clams and reserve the juice.
2. Dice salt pork and sauté in olive oil -remove pork pieces but save the fat.
3.Combine potatoes,onions,bay leaves and clam juice simmering until potatoes are tender.
4. Remove bay leaves.
5. sift flour into reserved fat gradually stirring in milk- stirring constantly until well blended.Simmer until thickened.
6. Combine clams,reserved juice, potatoes,onion,milk mixture,butter and seasonings .

Simmer for 3-5 minutes.Serve hot.




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