"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Sunset Point Chowder Recipe

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

Contributor:  
Contributor:  
Joe & Teresa McDonnell

Category:
Category:

Ingredients:  
Ingredients:  
These ingredients are approximate: one or two potatoes, diced.
Eight oz. bottle clam juice.
One can of clams.
Clove of garlic, diced.
One half onion.
Olive oil.
Milk or cream.

Directions:
Directions:
Boil potatoes in clam juice. When soft, add clams. In a separate pan boil onions in 1/3 cup water and one tbsp oil and salt. When onions (and garlic) are soft, add to potatoes and clams. Add milk or cream. Best the next day.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
Ten minutes
Personal Notes:
Personal Notes:
My father clued me in to boiling the potatoes in the clam juice. Brilliant.

 

 

 

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