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Clam Chowder Recipe

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

Contributor:  
Contributor:  
FOB

Category:
Category:

Ingredients:  
Ingredients:  
6 large potatoes
salt
1/2 lb. bacon, chopped OR small pieces of salt pork
1 onion, chopped
2 cans minced clams
1 can chopped clams
1-2 cans evaporated milk
2 tbsp. margarine, melted
1/4 c. flour
salt & pepper to taste

Directions:
Directions:
Boil 6 large skinned potatoes in salted water. While cooking, in a frying pan cook chopped bacon or small pieces of salt pork. Add onion & brown in bacon grease. If using salt pork, add oil. When done, add 2 cans of minced clams & one can of chopped clams with juice. Cut up cooked potatoes into smaller chunks. Pour out water & add frying pan mix. Add 1-2 cans of canned evaporated milk. Start cooking until hot (do not scorch). Combine 2 tbsp. melted margarine to about 1/4 c. flour. Mix until lump free, may need some milk. Add to soup to thicken. Add salt & pepper to taste. It can be refrigerated & heated later, taste blends. Served with corn bread.

Personal Notes:
Personal Notes:
You can make it as large or small as you care to. Just think in terms of percentages.

 

 

 

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