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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder is from Our 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:  
4 Slices Bacon, Chopped
1 lb. (about 3 medium) Potatoes Peeled & Chunked
1/4 c. Chopped Carrots
1/4 c. Chopped Onion
1/4 C. Finely Chopped Celery
1 (12 oz.) Can Evaporated Milk
1/4 c. flour
2 (6.5 oz.) Cans Chopped or Minced Clams, Undrained
1 c. Milk
1/2 c. Water
1/2 tsp. Salt
1/2 tsp. Worcestershire Sauce
1/4 tsp. Ground Black Pepper
Directions:
Directions:
Cook bacon in medium saucepan over medium heat until crisp; drain. Reserve 2 T. bacon fat. Return bacon fat to saucepan. Add potatoes, carrots, onion and celery. Cook, stirring frequently, for 6 to 7 minutes or until potatoes are tender. Combine evaporated milk and flour in small bowl until blended; add to potato mixture. Stir in clams with juice, milk, water, salt, bacon, Worcestershire sauce and pepper. Reduce heat to medium-low; cook, stirring frequently, for 15-20 minutes or until creamy and slightly thick.

 

 

 

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