"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Keller
Added: Friday, February 20, 2009


3 oz diced bacon
1 medium diced onion
3 stalks diced celery
1/4 lb diced new potatoes, blanched
4 cups heavy cream
1 1/2 cups chopped clams, fresh or frozen
1/3 cup flour
1/2 cup half & half
3 oz butter
2 oz clam concentrate or clam base
1 1/4 cups clam juice or nectar
1clove chopped garlic
white pepper, black pepper & cayenne to taste
1 tsp marjoram
1 tsp chopped fresh basil
1 tsp Italian seasoning
1/4 tsp dill
1/2 tsp thyme
2 bay leaves
1/3 cup chopped fresh parsley

Cook bacon until transparent
Add butter, onions, celery and all the seasonings except dill and parsley. Cook until tender. Add flour and cook for another 3 to 4 minutes over low heat. Add remaining ingredients and heat through.




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