"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder, by , is from Mom's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
3 c. Chopped Celery
1-1/2 c. Chopped Onions
1 c. Chopped Carrots
2-8 oz. Bottles Clam Juice
1-14.5 oz Can Reduced Sodium Chicken Broth
1-1/2 t. Dried Thyme-Crushed
1/2 t. Salt
1/2 t. Pepper
1 c. Fat Free 1/2 & 1/2
2 T. Cornstarch
2-6.5 oz Cans Chopped Clams-Drained
2 T. Dry Sherry
4 Slices Turkey Bacon-Crisp Cooked & Crumbled
Sliced Green Onions

Directions:
Directions:
Combine celery, onions and carrots in slow cooker. Stir in clam juice, broth, thyme, salt and pepper. Cover and cook on low for 4-1/2-5 hours or on high for 2-2-1/2 hours. If using low setting, turn to high. In a bowl combine 1/2 & 1/2 and cornstarch; stir into chowder. Stir in clams and if desired sherry. Cover and cook for 30 minutes more. Ladle into bowls and sprinkle with bacon and onions.

Number Of Servings:
Number Of Servings:
8

 

 

 

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