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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 or 3 cans chopped clams
1/4 lb. bacon, diced
1 onion, diced
2 stalks celery, diced
2 c. hot water
4 large potatoes, cubed
1/4 tsp. thyme
1/2 tsp. salt
1/8 tsp. pepper
2 T. butter
2 T. flour
1 qt. milk
Directions:
Directions:
Brown bacon until crisp. Add onion and celery and cook until onions are soft. Add water, potatoes, seasonings and clams (plus the liquid from the clams). Cook until the potatoes are just about soft. Mix the flour with 1 cup of the milk and hold while the rest of the milk is added to the pot to bring to a boil. Add the milk and water mixture and cook until smooth and slightly thickened.
Personal Notes:
Personal Notes:
This was originally a fish chowder using 1 1/2 lb.s cod, haddock, salmon, or halibut instead of the clams.

 

 

 

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