"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 Our Amazing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristin Belkey

Category:
Category:

Ingredients:  
Ingredients:  
2 dozen fresh clams in shell
5 slices thick bacon
1 pint heavy cream
2 cups water
1 cup clam juice
1 cup fresh corn
1 medium onion minced
1 bay leaf
3 cloves garlic, minced
3 chicken bullion cubes
1 tbsp celery flake
3 tbsp flour
Salt & Pepper

Directions:
Directions:
Cook bacon in large deep skillet until crisp, save fat in pan. Dice or crumble bacon, set aside.
In pan with grease sweat onions. When onions are translucent add water, celery flake and garlic to pot.
Bring to water to boil add clams and cover to steam, remove clams as they open. Allow clams to cool, chop, and set aside.
After clams are all cooked. Reduce heat to low and add boullion, bay leaf, the cream, clam juice, bacon, and corn to pot, simmer on low.
Combine flour and remaining cream to make slurry add mixture to pot, increase heat to medium and continue to stir until thickened. When thickened reduce heat to low add clams, simmer on low for at least 20 minutes.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hrs.

 

 

 

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