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Clam Chowder Recipe

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

Billie Lundberg
Added: Sunday, June 1, 2008


4 slices thick-cut bacon, cut into ˝ inch pieces
2 large onions, cut into medium dice (about 4 cups)
˝ c. flour
8 6.5-oz. cans minced clams, with clams and juice separated
4 8-oz. bottles clam juice
2 c. water
6 medium boiling potatoes, cut into medium dice
2 large bay leaves
1 tsp. dried thyme leaves
2 c. heavy cream
˝ c. chopped fresh parsley leaves
salt and ground black or white pepper
Oyster crackers, to serve

Fry bacon in a large soup pot over medium-high heat until bacon is crispy, about 5 min.. Transfer bacon to a small bowl, set aside.
Add onions to the pot; sauté until softened, about 5 min.. Add flour; stir until lightly colored, about 1 min.. Whisk in clam juice (from both the drained clams and bottles of juice) and water. Add potatoes, bay leaves and thyme; bring to a simmer.
Reduce heat to low; simmer, partially covered, until potatoes are tender, about 10 min..
Add clams, cream and parsley, and season to taste with salt and pepper; bring to a simmer.
Remove from heat and serve immediately with oyster crackers. Makes 4 quarts, 10 servings.




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