"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder, by , is from Momma Bear's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Gilstrap

Category:
Category:

Ingredients:  
Ingredients:  
1/2 onion, diced
2 slices bacon
1 clove garlic, minced
1 1/4 pounds Yukon Gold potatoes, peeled and diced
1/2 tsp dried thyme
2 (8-ounce) bottles clam juice
1/4 cup + 2 Tbsp all-purpose flour
2 1/2 cups 1% milk
pepper
chopped fresh parsley

Directions:
Directions:
Coat a Dutch oven with cooking spray; place over medium heat until hot. Add onion, bacon and garlic; sauté 5 minutes. Add potato, thymy, and bottled clam juice; bring to a boil. Cover, reduce heat and simmer 20 minutes or until potato is tender.
Place 2 cups potato mixture including bacon in container of a blender; process until smooth.
Return pureed potato mixture to chowder in pan; stir well.
Place flour in a small bowl; gradually add milk, stirring with a whisk until blended.
Add flour mixture to chowder; cook over medium heat 10 minutes or until thick, stirring constantly.
Spoon into bowl; sprinkle with pepper and parsley.

Number Of Servings:
Number Of Servings:
8 (1 cup) servings
Personal Notes:
Personal Notes:
Nutritional info: 187 calories, 3g fat, 1g saturated fat, 38g carbs, 2g fiber, 12g sugar, 9g protein

 

 

 

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