"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from The Heron Point Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Monroe


4 cans of clams, 7 1/2 oz. can, and reserve liquid
6-8 slices of bacon
3 med. onions, chopped
1 c. chopped celery
3 large potatoes, cubed
1/4 tsp. pepper
1 T. basil
1 tsp. thyme
1 c. water
2 c. heavy cream

2 c. milk
3 T. flour
3 T. butter

Fry bacon. Saute onions and celery. Put in a pot with potatoes, water, pepper, basil and thyme. Melt butter and add flour to make the roux. Add the roux to the potatoes to thicken and then add clams, cream and milk. Simmer chowder to desired thickness and potatoes are tender.




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