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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

U of M Clam Chowder Recipe

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This recipe for U of M Clam Chowder is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups minced, canned clams
1/4 cup chopped bacon
2 cups chopped celery
1/2 cup chopped onion
1 cup diced potatoes
1 can cream of mushroom soup
2 cups whole milk
1 tsp salt
dash of dried thyme
1 Tbsp butter
dash of nutmeg
Directions:
Directions:
Serves: 8
Preparation Time: 30 minutes

Saving liquid, drain clams. Fry bacon until crisp.
Remove bacon and saute celery and onion in bacon grease. Cook until tender. Add clam liquid, potatoes, seasonings and clams. Cook for 15 min. or until potatoes are tender. Add milk and mushroom soup and heat until mushroom soup is lump free. Garnish each bowl of soup with pinch of butter and chopped parsley.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
Our good friend, Marty Auer made this for the University of Michigan vs Ohio State Football games. It assured a U of M victory. Go Blue!

 

 

 

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