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New England Clam Chowder Recipe

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

Susan Privot
Added: Monday, December 22, 2008


3 cans minced clams, drained & rinsed
2 bottles clam juice
2 c chicken broth
8 slices bacon, diced
1 lg onion, chopped
4 tbsp flour
4 medium potatoes, diced,
1 bay leaf,
1 tsp fresh thyme
1 tbsp Worcestershire sauce
2 c half & Half
salt & white pepper to taste

1. Fry bacon in empty pot over medium-low heat until the
fat renders and bacon crisps. Remove bacon.

2. Add onion and cook, stirring occasionally, till softened.

3. Add flour and stir until lightly colored, 1 minute

4. Gradually whisk in the clam juice and broth.

5. Add potatoes, bay leaves, thyme and simmer until
potatoes are tender, 10-15 minutes (at this point, I added
salt/pepper to taste).

6. Add clams and cream (adjust salt and pepper again to

7. Bring to simmer. DO NOT BOIL!

8. Remove from heat, discard bay leaf, and serve

Number Of Servings:
Number Of Servings:
Serves 6




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