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New England Clam Chowder Recipe

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

Contributor:  
Contributor:  

Added: Sunday, August 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup cut-up bacon or lean salt pork
1 medium onion, chopped (about 1/2 cup)
2 cans (6.5 ounces each) minced clams, drained and liquor reserved
2 medium potatoes, diced (about 2 cups)
Dash of pepper
2 cups milk

Directions:
Directions:
Cook and stir bacon and onion in 2-quart saucepan until bacon is crisp. Add enough water, if necessary, to reserved clam liquor to measure 1 cup. Stir clams, clam liquor, potatoes and pepper into onion mixture.
Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Stir in milk. Heat, stirring occasionally, just until hot (do not boil).

 

 

 

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