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"Hunger is the best sauce in the world."--Cervantes

Friday Harbor Seafood Chowder Recipe

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This recipe for Friday Harbor Seafood Chowder is from Rogers Family Cookbook, 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:  
2 dz. Large Chowder Clams (or 5 cn. with liquid)
1/2 lb. Seafood Mix (Freezer section of most grocery stores)
1 lb. Bacon
1 cp. Chopped Onions
1/2 cp. Chopped Green Peppers
3 cp. Diced Russet Potatoes
3 cp. Chopped Celery
3 cp. Diced Carrots
2 tbsp. Chopped Parsley
2 cp. Heavy Cream
2 cp. Milk
2 tbsp. Butter
1 tsp. Salt
1/2 tsp. Pepper
Dash of Paprika (I like smoked)
Directions:
Directions:
Using kitchen scissors, cut bacon into 1/2 pieces directly into a large pot and fry until crispy. Remove keeping about 1/4 c. fat. Saute vegetables (except potatoes) until slightly softened. Add clam liquid and water to equal 4 cup. Add potatoes and cook until potatoes are soft. Add clams, seafood mix (which comes cooked), bacon, milk, cream and better. Heat and serve.

DO NOT BOIL!
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
30 min.

 

 

 

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