"Hunger is the best sauce in the world."--Cervantes

New England Clam Chowder Recipe

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

Steve Decot
Added: Tuesday, August 1, 2006


1 tbsp. butter
1 c. diced celery
1 c. diced onion
1/2 c. raw diced bacon
1/2 tsp. finely chopped garlic
1/2 tsp. finely chopped fresh thyme
2 Bay Leaves
3 1/2 c. chopped sea clams
1/2 gallon clam juice
1 c. butter
1 c. flour
1 c. diced cooked potato
2 c. heavy cream
salt & pepper to taste

In large pot, sauté bacon, onion, and celery in 1 Tbs butter (do not brown bacon). Add garlic, thyme, bay leaves, clams, and clam juice. Bring to a boil.
Melt 1 cup butter in medium skillet. Add flour and cook for 5 minutes. Add butter/flour mixture to boiling clam mixture, stirring constantly until thickened. Add cooked potato, heavy cream, salt, and pepper.

Simmer 15 minutes and serve.




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