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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Barnegat Bay Clam Chowder Recipe

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This recipe for Barnegat Bay Clam Chowder is from Alana's 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:  
3 slices of diced bacon
dried thyme
1 cup of sliced onion
3 cups of cubed potatoes
1/2 cupof diced celery
5 cups of hot water
2 tsp of salt
1/4 tsp of black pepper
1 one pound can of tomatoes or 3 and 1/2 cups
1 1/2 cup diced carrots
3 cups of clam broth
2 dozen shucked fresh clams from the bay
1 tabspn of chopped parsley
Directions:
Directions:
In a nice big pot saute your bacon pieces until crisp. Stir in 1 tsp thyme and onions; cook simmering until tender. Then add your potatoes, celery, carrots, salt and pepper and simmer uncovered for about five min. Add tomatoes and clam broth and simmer uncovered over a very low temp. for one hour. Then prep your clams making sure you do not leave any shells and cut them into small pieces. Add them to the soup after the hour and add the parsley and 1/2 tsp of thyme. Simmer uncovered for another ten min and add salt to taste.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
30min
Personal Notes:
Personal Notes:
A wonderful soup that is similar to mahattan style clam chowder.

 

 

 

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