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Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mark Machado


2 - 46 oz can Cambell's Clam Chowder Soup
1 - 46 oz can Gortons Chopped Clams
1 - 46 oz can Cambell's Cream of Mushroom Soup
2 - 46 oz can Cambell's Cream of Celery Soup
2 large containers of sour cream
1/4 lb. butter
5 strips bacon (cooked well done, crumbled)
1/2 small bell pepper (chopped)
3 cups celery (chopped)
2-3 cups onions (chopped)
2-3 cups mushrooms (chopped)
2 Tbsp.. chives (chopped)
1-1 1/2 tomatoes (chopped)
10-12 potatoes (chopped)

Boil potatoes until tender. Dice.
Salute chopped clams, onions, bell pepper, celery, and then add bacon.
Add potatoes
Then add balance of ingredients + 1/2 gallon of whole milk.
Cook on medium heat...simmer (Do not boil) 1-2 hours

Personal Notes:
Personal Notes:
This makes a big batch




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