"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from From Nan's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eleanor Workman

Category:
Category:

Ingredients:  
Ingredients:  
3 Slices of Bacon
1/4 Onion, chopped
2 Stalks Celery, chopped
2 T Buter
Pepper to Taste

4 peeled, diced Potatoes
4 cans Clams or other Seafood i.e. Salmon
1 can Corn (I don't add this)
2 Cups water to cover Potatos
Dash of Salt

* 2 cans Evaporated Milk
** Add Clams or any other kind of raw Seafood

1 cup Grated Cheddar Cheese
1/4 cup Flour

* If you add real milk it will curdle during the boiling process. If you add already cooked seafood, add it last just to heat.

Directions:
Directions:
Salute in a big pot on medium heat: bacon, onion, celery, butter and pepper to taste. When bacon is cooked crisp and vegetables are tender soft; add potatoes, corn (optional), water to just cover potatoes (approximately 2 cups), dash of salt. Cover and boil until tender. Add 2 cans evaporated milk and seafood if raw (not cans clams). Heat slowly to a slight boil. Add combine cheddar cheese with 1/4 cup flour. Light boil until thickened, while stirring. Add 4 cans clams (or other already cooked seafood).

Serve and enjoy

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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