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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Sea Hag Clam Chowder Recipe

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This recipe for Sea Hag Clam Chowder is from Family Favorites, 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 cans chopped clams (6½ oz each)
4 bottles clam juice (8 oz each)
¼ tsp dried basil
¼ tsp dried thyme
¾ cup butter
1 cup flour
½ lb chopped bacon
¾ cup chopped onions
3 cups chopped peeled potato
4 cups scaled milk or half n half
Directions:
Directions:
Drain clams and reserve the juice. Combine reserved juice and clam juice in a large pot. Stir in basil and thyme. Bring to a boil.

In the meantime, melt ¾ cup butter over medium heat in a small saucepan. Stir in flour to make a roux. Continue to cook for 20 minutes, stirring occasionally.

In a separate skillet, cook bacon until limp and slightly brown on the edges. Drain off excess fat. Add celery and onion. continue to cook for 5 minutes or until tender-crisp.

Cook potatoes in lightly salted water just until tender and then drain.

Stir roux into boiling clam juice, using a wire whisk to blend thoroughly. Stir in clams, bacon mixture and potatoes. Bring mixture back to a boil, then reduce heat. Stir in scalded milk. Do not let soup boil.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Angel Humphrey - This is the closest recipe to her neighbor Craig's clam chowder.

 

 

 

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