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"Those who forget the pasta are condemned to reheat it."--Unknown

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder, by , is from Mais fica, 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:  
Donna Lemieux-Brehm

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbl. olive oil
2 cans chopped clams
3 large Yukon gold potatoes, (cut into cubes)
1 large onion chopped)
4 celery sticks (cut into small slices)
5 slices cooked bacon (optional)
1 Tbl. Kosher salt
1 tsp. thyme and celery seed
Freshly grated black pepper
1 quart half and half (if you want to cut down the calories you can use 2% milk)
3 Tbl. butter (cubed)

Directions:
Directions:
In a large stock pan, heat the olive oil.
Add the potatoes, onion and celery.
Saute for 10 minutes.
Add the clams with their juice, salt, pepper, celery seed and thyme.
Cook until the potatoes are almost cooked (about 15 minutes) on medium heat.
Slowly add half and half and butter and cook another 15 minutes on low, making sure not to bring to a boil.
You can serve it at this point or cool down and let the flavors permeate for a few hours in the fridge.

Serve with garlic bread.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a great soup on a cold rainy day. Coming from the east coast this has been a mainstay in my life.

 

 

 

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