"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from ., 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!



1 slice hickory-smoked bacon, minced
1/2 tsp. butter
1 cup onion, minced
1 medium garlic clove, minced
1 tsp. Old Bay
1 tbs. all-purpose flour
1 can clams (6 1/2 oz)
1 cup bottled clam juice
1 1/2 cups half & half
1/4 tsp white pepper
2 medium potatoes, boiled, peeled and diced
1 tbs. condensed chicken stock

1. In heavy-bottomed 4-pint soup kettle, saute' bacon, butter, onion, garlic and seasoning mix 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 saute' mixture. Bring to a boil and reduce heat.
3. Add half & half and simmer 20 minutes.
4. Add white pepper, potatoes, clams and chicken stock. Heat to serving temperature. Do not allow to boil.
5. Serve with oyster crackers or cornbread.




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