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Sea Hag Clam Chowder Recipe

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This recipe for Sea Hag Clam Chowder, by , 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!

Contributor:  
Contributor:  
Auntie Angel

Category:
Category:

Ingredients:  
Ingredients:  
3 cans chopped clams (6 oz each)
4 bottles clam juice (8 oz each)
tsp dried basil
tsp dried thyme
cup butter
1 cup flour
lb chopped bacon
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 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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