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Boston Clam Chowder Recipe

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This recipe for Boston Clam Chowder, by , is from CulinArt, 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!

John Gonzales


8 slices bacon
1 cup onion chopped
4 tablespoons butter
4 tablespoons flour
Clam juice From clams
3 cups potatoes peeled, diced
1 cup milk
24 ounces clams minced, drained, reserve juice
1 teaspoon salt or to taste
˝ teaspoon pepper or to taste
1 cup cream
oyster crackers for garnish

Place bacon in a large pot, over medium heat, sauté until crisp. Remove bacon, drain, crumble and set
Add onions, sauté in bacon drippings until translucent.
Add butter and melt, add flour and cook about 5 minutes to form a roux.
Add clam juice (and enough water to make about 2 quarts) and whisk to dissolve roux, bring to a simmer
and cook about 5 minutes. Stir in potatoes and simmer about 15 to 20 minutes or until potatoes soften.
Add milk, cream, clams, salt and pepper to hot liquid. Bring to simmer, do not boil.
Adjust seasoning if necessary.
Garnish with oyster crackers and crumbled bacon.

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Number Of Servings:




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