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Maritime Clam Chowder Recipe

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This recipe for Maritime Clam Chowder, by , is from The George and Margaret Lucas Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terri Rolfson


4 slices chopped bacon
1 onion, chopped
2 celery stalks, chopped
1 cup heavy cream
1 cup milk
2 - 5 oz cans clam meat
1 large, unpeeled baking potato
2 bay leaves
fresh thyme, or dried
1 12 oz can evaporated milk
salt, pepper, parsley

Toss the bacon into a heavy-bottomed soup pot with a splash of water. Stir on medium-high heat until it crisps nicely. Pour off most of the fat. Add another splash of water to loosen the flavourful bits on the bottom, then add the onion and celery. Saute them for a few minutes until they soften and smell great.

Add the cream, milk and clams. Coarsely grate the potato with a standard box grater and add it along with the bay leaves and thyme. Bring the mixture to a slow simmer, stirring frequently. Turn the heat down a notch or two and continue simmering until the grated potato softens, releasing its starches and thickening the chowder, about 20 minutes.

Add the evaporated milk and continue stirring until it's heated through. Taste the chowder and season it well with salt and pepper. Stir in the parsley and serve immediately with your favourite biscuits.




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