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Clints Clam Chowder Recipe

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This recipe for Clints Clam Chowder is from Our Extended Family Cookbook , 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:  
2 white onions or leeks
4 carrots
4 celery stalks
4 potatoes
2 cloves garlic
2 bay leaves
3 strips of bacon
1/4 cup butter
2 tsp thyme
2 tsp tarragon
1 1/2 cup white wine
6 cups fish stock or clam nectar
1 cup whipping cream
1/2 cup flour
1/2 cup oil
2 (8oz) cans baby clams drained
1 tsp tabasco
juice of lemon
salt and pepper to taste

Directions:
Directions:
Melt butter in large pot saute onions, celery, potatoes, garlic, bay leaves and bacon. Cook till soft and bacon is crisp add thyme, tarragon, wine and stock. Simmer for 30 min. Add whipping cream and simmer 15 min. In small bowl mix oil and flour to make roux. Whisk into the soup to thicken it. Let it come close to a boil, and then turn down the heat to low. Add clams, tabasco, lemon and season with salt and pepper

 

 

 

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