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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

Clam Chowder Recipe

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This recipe for Clam Chowder is from Four Sisters, A Legacy of Love from our Kitchens, 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:  
Salt Pork
2 Garlic Cloves
1 Large Onion, chopped
3 T. Flour
2 c. Water or Chicken Broth
4-5 Cans Clams (chopped variety), drained, liquid reserved
4 c. Potatoes, chopped into large pieces
Butter, Pepper and Salt
3 c. Milk (or Cream)
Directions:
Directions:
Cube Salt Pork (or Bacon) into small pieces and sauté until crisp. (Note, I prefer bacon and add it into the chowder later)
In the bacon fat slowly sauté 2 minced garlic cloves and onion until transparent. Over this mixture, slowly sift flour, stirring to prevent lumps. Add liquid (either broth or water) and liquid from clams, Add peeled and chopped potatoes. Cover pot and cook until potatoes are done but firm.

Add butter (3-4 T), pepper and salt to taste, milk or cream and clams. Heat but do not boil. If desired, add a few drops of tobacco sauce, stir and serve. Sprinkle with parsley and top with reserved bacon or salt pork. Consistency may vary . . .it should be chopped full of potatoes and clams and not thin and runny.
Personal Notes:
Personal Notes:
We love clam chowder and used to eat at a restaurant called Shells in Florida. They refuse to share their recipe, but did tell me their secret is to use "a lot of bacon" . . .So when we make this, I do!

 

 

 

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