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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder is from The Sneed Family Cookbook Project, 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:  
4 T butter
1 ¼ c chopped Vidalia onion
½ lb bacon
1 c milk
4 6.5 oz cans minced or diced clams
2 baking potatoes, cubed
1 c half & half
½ T dried parsley
½ T dried dill
½ T dried thyme
¼ tsp dried marjoram
¼ tsp cayenne pepper
⅛ tsp dried basil
½ tsp garlic powder (added LAST)
salt & pepper to taste
Directions:
Directions:
Saute butter & onions. Add milk, clams, about ½ of the clam juice from the cans (toss the rest), potatoes & herbs. Simmer until potatoes tender. Add cream. Simmer 5 minutes. Add garlic powder. Float bacon on the top. Serve.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is one of my favorite recipes for a winter dinner. It is tried and true and loved by all. The herbs really make it, and yes, dried are fine! Don laughs when I boast that I make the best clam chowder in the south.

 

 

 

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