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Jack's Minorcan Clam Chowder Recipe

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This recipe for Jack's Minorcan Clam Chowder, by , is from Mama B.'s Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jack Mier
Added: Sunday, February 15, 2009


1 large can of chopped clams
1 lb. breakfast bacon
1 large can tomato sauce
1 small can tomato sauce
5 stalks celery, chopped
2 large onions, chopped
1 large bell pepper, chopped
12 baby carrots, chopped ( about 2 handfuls)
6 medium Red Bliss potatoes
3-5 Datil Peppers
Kitchen Bouquet
Salt & Pepper
dash of sugar

You will need a large chowder pot and two regular soup pots to prepare this recipe. For large parties, I generally double this recipe.

Dice bacon in small pieces and fry. Drain grease and allow to dry out on paper towel. Add bacon to tomato sauce and 1 1/2 cans of water. Simmer on low in large oversized pot.

Chop celery, onions, bell pepper and carrots into 1/2 inch lengths. In another pot, just cover the vegetables with water and simmer until tender. While vegetables are cooking, peel and dice potatoes in small pieces. Cook potatoes separately in another pot on low.

Next, add clams and juice to tomato and bacon mixture and stir. This is when you add your seasoning. Add salt and pepper to your desired taste. Dice datil peppers (3 to start - add more if not hot enough), sugar to taste and a splash of Kitchen Bouquet for color.

Drain vegetables and add to this mixture. Bring to a simmer on low heat. Do not drain potatoes. Add potatoes and liquid. (the stock will help to season), stir and then add 1-2 tbsp of cornstarch to thicken. Stir completely until thickened (not too thick) and turn off heat.

Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is an original quote from Tac-Tac. It is a true Minorcan Clam Chowder.




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