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Hunting Camp Clam Chowder Recipe

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This recipe for Hunting Camp Clam Chowder is from From Our Mountains: Our People, Our Food, and Our Stories, 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:  
100 minced chowder clams with liquor
3/4 lb. bacon, diced in 1/4" pieces
2 c. chopped onion
1 qt. chopped celery
10 lb.potatoes, peeled and cut into 1/4" pieces
1 1/2 lb. butter, or part butter, part margarine
1 to 2 c. flour
1 1/2 gal. milk
Salt
Fresh ground pepper
12 to 18 large, hard cooked eggs, chopped
1 c. fresh chopped parsley

Directions:
Directions:
Drain the clams, reserving liquor. Mince or grind clams and reserve. Sauté bacon in large heavy bottomed kettle until crisp. Remove and reserve the bacon. Add the onions and celery and sauté in bacon drippings until limp and translucent. Add the diced potatoes, clam liquor and enough water just to cover. Bring to a boil and then simmer until potatoes are tender.

In another pan, melt the butter, add the flour and cook to make a roux. Slowly add milk and cook until thickened. Mixture should be the consistency of a thick white sauce.

Add the clams to the potatoes, then add the white sauce, salt and pepper to taste, chopped eggs and reserved bacon. Heat, but do not boil.

Add parsley just before serving. Best when served the second day so the flavors can blend. Reheat in a double boiler to prevent scorching.

 

 

 

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