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Clam Chowder Recipe

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This recipe for Clam Chowder is from Fassett Family Favorites, 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:  
3 cans (7 1/2 oz. each) chopped or minced clams
4 soda crackers
1 quart milk
1/4 lb crisp bacon chopped
1/2 onion chopped
2 1/2 C diced raw potato
salt & pepper to taste
1/2 tsp garlic powder
Tbsp chopped parsley
2 Tbsp butter
Directions:
Directions:
Drain liquid from clams and add water to make 3 C. You can also use clam juice from a jar. Crumble crackers into milk to soak. After cooking bacon reserve 2 tablespoons grease in pot. Add onion and cook until soft. Add clam liquid, potato, salt, pepper, parsley and garlic powder. Simmer until potato is tender, stirring occasionally. Stir in milk, clams, bacon and butter, cut into bits. Heat very, very slowly until soup is hot and flavors well blended, but do not boil. As original recipe says "Push to back of stove to allow chowder to flavor and ripen".
*Note- if using fresh clams, grind the firm parts of 1 quart shucked clams (I actually chop them up instead of grinding) and cook with potatoes in the clam liquid and water. Coarsely chop softer parts of clams; add to chowder last few minutes of cooking.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I usually made this for clam digging at the ocean and pig roasts in the mountains. Everyone enjoyed it. I would make much larger batches than this recipe so when adding larger quantities of ingredients, Taste, taste, taste. I like chowder thicker and the best thing I have found to thicken is instant mashed potatoes. Just add a little at a time stirring completely until the sauce is thick enough, then cook for a few more minutes

 

 

 

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