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

Bill's Clam Chowder Recipe

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This recipe for Bill's Clam Chowder, by , is from Sisters of The Traveling Bracelet, 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:  
Christean Lee

Category:
Category:

Ingredients:  
Ingredients:  
1 can clams
3 quarts water
2 tbsp. salt
1 tsp. white pepper
4 ounces margarine
1 cups flour
2 quarts non-dairy milk (hot)
cup parsley flakes
8 ounces onion
4 ounces fat back, diced

Directions:
Directions:
Lightly brown celery, onion and fat back in a sauce pan. In a large kettle, combine clams, water, salt and white pepper; bring to a boil. Add the celery, onion and fat back mixture to the kettle and then add the diced potatoes. Let simmer for half hour.
Combine the melted butter and flour until smooth; add the hot milk and whip until smooth. Now add this mixture to the clam mixture. Add the parsley flakes and you are done.

Personal Notes:
Personal Notes:
Bill serves this at the restaurant. (All of his recipes are measured in restaurant quantities so you will need to tweek your recipe!)

 

 

 

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