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Chile Clam Chowder Recipe

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This recipe for Chile Clam Chowder, by , is from The Ellinger 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!

Contributor:  
Contributor:  
Bruce Ellinger

Category:
Category:
 

Marion Ellinger Special Recipes Book #1


Ingredients:  
Ingredients:  
1 T. olive oil
1 med. onion, chopped
1 clove garlic, minced
1 T. flour
1 large can diced tomatoes
2 cans (10 oz each) baby clams
2 tsp. sugar
3 tsp. chili powder
1/2 tsp. crushed dried thyme
2 cups diced raw potatoes
1/2 cup diced green pepper
Chicken broth.

Directions:
Directions:
Using a Dutch oven, heat the olive oil and sauté onion until limp. Add the garlic and flour; stir until bubbly. Press tomatoes through a food mill or whilr in a blender; gradually stir into the onion mixture. Drain liquid from clams and add to soup (reserve the clams). Then add the sugar, chili powder, thyme, potatoes, and green pepper. Cover and simmer until potatoes are tender.

Add clams, heat about 5 minutes longer.. Season to taste with salt and pepper and add chicken broth to make desired consistency.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Marion wrote "Good" on this recipe

 

 

 

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