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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

New England-Style Clam Chowder (Lucille Lang) Recipe

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This recipe for New England-Style Clam Chowder (Lucille Lang) is from The Smith 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 slices bacon, diced
1 medium potato, peeled & diced
1 celery stalk, thinly sliced
1 carrot, peeled & thinly sliced
17 oz tin cream-styled corn
2 – 6 ½ oz tins minced clams, drained (reserve liquid)
1 cup chicken broth
1 onion
1 tbsp chopped fresh parsley
1 bay leaf
12 oz tin evaporated milk (2%)
salt & pepper
Directions:
Directions:
Cook bacon until crisp, stirring frequently. Add potato, onion, celery, and carrot. Cook until onion is translucent, stirring occasionally (about 5 minutes). Mix in clams, corn, and milk. Season with salt and pepper. Cook until heated through, but do not boil.

 

 

 

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