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Clam Chowder Recipe

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This recipe for Clam Chowder is from For the Love of Family, Friends and Food: A Compilation of Favorite Recipes, 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:  
3 cans chopped clams
2 stalks celery, diced
1 bunch spring onions
5 strips bacon
1 cup half and half
2 medium potatoes (I prefer red potaotes)
1 T cornstarch and 1/4 cup wter
Directions:
Directions:
Wash and dice potatoes. Cover in just enough water to boil until tender.
Fry bacon until crisp. Drain on a paper towel.
Chop celery and onion. Saute in bacon grease until crisp tender.
Open cans of clams and add clams including juice to celery and onion.
When potatoes are done, you will add all ingredients from frying pan in with the potatoes. Note: You do not want more than 1 cup of water from the potatoes. If more than 1 cup of the potato water is left, discard some, leaving only 1 cup.
Add the 1 cup of half and half. Simmer till boils, then thicken with cornstarch and water mixture. Add garlic powder, salt and pepper to taste.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I got this recipe about 35 years ago from a co-worker of Laura and Joseph's father. I used to make it with 2 cups of milk instead of 1 cup half and half, but found it is creamier and thicker with the 1 cup half and half. For lactose free, simply substitute 2 cups of lactose free milk for the 1 cup half and half and omit the potato water.

 

 

 

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