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

Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from Jessica's Family's Cookbook, 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:  
Uncle Larry

Category:
Category:

Ingredients:  
Ingredients:  
6 Bottles 8 oz.clam juice
6 cans 6.5 oz.chopped clams
1 can whole clams
Sweet pepper(minced I use food processor ½ each yellow,red,orange but any color tastes good)
1 medium onion minced(type of onion your choice as well as potatoes1or 2 cubed)
½ pound bacon minced and cooked
1 to 2 quarts of milk(I never measured milk I just added it till it looks right or gave me ¾ pot
1 quart ½ and½
ROUX (totally easy)
Melt ½ cup butter mix in ¼ cup of flour mix till smooth.

Directions:
Directions:
In a 4 quart stock pan cook bacon till crispy, remove leaving grease in pan. Open the 6 cans of clams, and drain juice into pot (do not add clams yet). Add 6 bottles of clam juice, add minced peppers and onions, add cubed potatoes. Simmer over low heat stirring occasionally until vegetables and potatoes are soft. Add chopped clams. Drain whole clams and discard juice (this juice tends to be to salty). Add minced bacon. Simmer for 15 minutes stir occasionally. Stir In ½ and ½. Stir In milk (I usually try to bring pot to ¾ full) Bring to a Simmer for about a ½ hour or so it will start to thicken but you will want to add roux. (SEE BEEF & GRAVY RECIPE)

Number Of Servings:
Number Of Servings:
A shit load
Personal Notes:
Personal Notes:
ENJOY!!! Don’t be afraid to make a good size pot of chowder, it freezes really well, and tastes just as good reheated.

 

 

 

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