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

Clam Chowder Cappy's Recipe

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

Melody Giles
Added: Thursday, January 29, 2009


3 oz. bacon
2 T. unsalted butter
1 c. minced onion
1 c. minced celery
1 1/2 c. canned chopped clams, liquid reserved
1 bottle clam juice
2 boiling potatoes, peeled, and cut into cubes
12 oz. can evaporated milk
1/2 c. cream, scalded
1/2 t. salt
1 t. Old Bay Seasoning
1/2 Worcestershirt sauce
white pepper to taste

In heavy stock pot cook bacon in 1 T. butter over moderate heat for 2 to 3 minutes, until crispy. Add onion and celery, stirring until softened. Add 1 and 1/2c. of reserved clam juice and potatoes covered with enough liquid. You may have to add chicken stock to cover it all. Bring mixture to a boil. Simmer the mixture for 15 minutes or, until the potatoes are tender. In a separate sauce pan scald the cream and the evaporated milk together. Stir the mixture into the potatoes and add the clams,
Old Bay Seasoning, salt and Worchestershire sauce. Simmer the chowder for 2 Minutes, and stir in the remaining 1 T butter and white pepper. Do not let clams boil or they will toughen.

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Number Of Servings:




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