"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Thick & Creamy New England Clam Chowder Recipe

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This recipe for Thick & Creamy New England Clam Chowder, by , is from The Dresher Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy Postic

Category:
Category:

Ingredients:  
Ingredients:  
6-7 thick cut bacon into chopped

1 large yellow onion diced

2 (5 oz cans) Chicken of the sea baby clams with juice separate clams and juice.

6-7 small baby red potatoes chunk diced

2 cans cream of celery soup

1 can cream of potato soup

1 cup heavy cream

2 cups half and half

2 tblsp. salted butter

Directions:
Directions:
1.) Add bacon to sauce pan and cook until crisp on medium heat

2.) Add onion and cook until its translucent (clear)

3.) Add potatoes and cook 8-10 minutes until semi soft on medium heat

4.) Add clam juice but not clams yet for 3 minutes cook while occasionally stirring

5.) Add clams, half and half, heavy cream, cream or celery and potato soup. stir well together.

6.) add butter and let melt with covered..than stir and put on low heat stirring occasionally for about 30-40 minutes.

7.) salt and pepper to desire...

8.) note when salting add little and do crack pepper recommended..the potatoes really absorb the salt...so careful on over salting..let cook for 10-15 minutes before re-salting more...

Number Of Servings:
Number Of Servings:
5-7
Preparation Time:
Preparation Time:
40 minute

 

 

 

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