"The belly rules the mind."--Spanish Proverb

Mexican Clam Chowder Recipe

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

Kathy Nelson - TCW Chef
Added: Tuesday, April 28, 2009


4 slices of bacon chopped
1 onion chopped
2 7 oz. cans diced green chile's
1 clove garlic pressed or minced
1/2 tsp. ground cumin
3/4 lbs. potatoes, skinned and cubed 1/2 inch
20 oz. minced clams with clam broth
1 qt. half and half

Bacon pieces
Fine julienne of fried tortilla
Sour Cream

1. In a 4 to 5 qt. saucepan cook the bacon over medium heat until crisp
2. Take out the bacon and reserve
3. Add onion, chile's, garlic, and cumin to the bacon drippings in the saucepan and stir over medium heat until onion is translucent, about 5 minutes
4. Separate the clams and clam broth
5. Add potatoes and clam broth to the onion mixture and cover and simmer until potatoes are tender, about 20 minutes
6. Add half and half and clams and stir until steaming
7. Ladle the soup into bowls and garnish with the toppings
8. For a thicker soup add a roux after the soup has come to a simmer

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 minutes




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