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Aunt Nettie's Clam Chowder Recipe

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This recipe for Aunt Nettie's Clam Chowder is from The Shartle Family Cookbook Project, 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:  
1 bunch parsley
2 celery stalks - sliced
1 large leek - sliced
2 large onions - diced
2 parsnips - sliced
1/4 pound bacon - diced
1 28 ounce can chopped tomatoes
1 8 ounce bottle clam juice
1/4 cup white wine
3 carrots - diced
3 potatoes - diced
1 Tbs thyme leaves - fresh
1 1/2 dozen clams - scrubbed (about 2 1/2 pounds)
Directions:
Directions:
Tie 8 springs of parsley together. Chop remaining leaves to yield about 1/2 cup chopped parsley. Add parsley springs, celery, leeks, onions, and parsnips to a large soup ot and add enough water to cover the vegetables - about 8 cups. Stir in some salt and pepper. Simmer over medium low heat for 1 hour. Fry bacon until browned. Drain. Remove parsly from soup, then add tomatoes, clam juice, white wine, carrots, potatoes, thyme and bacon. Bring to a boil over high heat, then reduce to a simmer. Cook about 15 minutes, then add clams. Simmer about 15 more minutes, or until clams open up. Discard any clams that do not fully open. Stir in chopped parsley. Garnish with thyme sprigs.

 

 

 

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