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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

Claudia's Famous CLAM CHOWDER Recipe

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This recipe for Claudia's Famous CLAM CHOWDER is from Avoledo - Burtt, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1/2 lb of Bacon - chopped
2 medium Onions
2 cups chopped Celery
3-4 cans of Baby Clams - reserve the clam juice
3 cans of Potatoes (diced) <--- use canned potatoes/don't turn mushy
3 cups of Water
2 tsp Salt
1 tsp Pepper
1/2 tsp Ground Thyme
4 Tbsp Butter
4 Tbsp Flour
4 cups Cereal Cream (18% fat)

In a large pot, fry bacon. Drain off the fat keeping about 2 tbsp in the pot. Add onion & celery - sauté until tender. Pour into the pot clam juice, potatoes, water, and spices. Bring to a boil. Add clams.
In a separate pot, melt butter. Add flour to make a paste. Add cream to the flour paste. Mix well.
Add cream mixture to the larger pot. Bring to boil & then slow simmer. The longer it simmers - the thicker it gets…but stir often to avoid burning!




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