"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder, by , is from The Tysoe-Wiseman 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:  
Janice Tysoe-Wiseman

Category:
Category:

Ingredients:  
Ingredients:  
6 slices bacon, chopped
1 medium onion, chopped
2 cans (5oz/142 g) baby clams
6 medium potatoes, peeled and cubed
2 cans (10oz/284 mls) cream of celery soup
1 cup whipping cream
1 cup milk
1 tbsp butter
1 tsp dried dill

Directions:
Directions:
In fry pan over medium heat cook bacon until crispy. Remove from pan, set aside. Cook onion in bacon fat until softened.. Drain clam juice from cans; add clam juice to frying pan. Stir in potatoes; cover fry pan and cook potatoes until tender, about 15 - 20 mins, stirring occasionally. Add clams, soup, cream, milk, dill and bacon.Stir thoroughly. Add butter and cook gently, partially covered, over a low heat for about 30 - 45 mins or until chowder is thickened; stir occasionally.
Season chowder with sea salt and black pepper; garnish each bowl with chives and serve with a fresh garden salad if desired.

Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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