"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder, by , is from The Wilkins 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:  
Cliff Wilkins - son of Bob & Ginny Wilkins

Category:
Category:

Ingredients:  
Ingredients:  
5 slices bacon
1/4 c. butter
1 c. onion, minced
4 tbsp. flour
4 cans (6 1/2 oz.) of clams and juice
2 c. half and half
1/4 tsp. white pepper
2 c. milk
2 medium potatoes, boiled, peeled and diced

Spice blend - mix together:
1 tsp. oregano
1 tsp. dried parsley
1/2 tsp. marjoram
1 tsp. thyme
1 tsp. basil
1/2 tsp. sage
1 tsp. rosemary
1/2 tsp. tarragon

Directions:
Directions:
1. In a heavy bottomed soup kettle, sauté bacon, butter, onion, garlic and the spice blend over low heat. Do not allow to burn.
2. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat.
3. Add half & half and simmer for 20 minutes. Add white pepper, potatoes, and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers.

 

 

 

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