"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from Grandma Lane's, 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:  

Category:
Category:

Ingredients:  
Ingredients:  
6 lb. littleneck clams, rinsed well
6 oz. pancetta, diced
3 Tbs. unsalted butter
1 yellow onion, diced
2 celery stalks, diced
2 garlic cloves, minced
2 tsp. chopped, fresh thyme
2 Tbs. all-purpose flour
2 lbs. Yukon gold potatoes, peeled and diced
2 bay leaves
1 cup heavy cream
2 tsp. Worcestershire sauce
Salt and pepper to taste
Pinch of cayenne pepper
1Tbs. chopped fresh chives (optional)

Directions:
Directions:
Shuck clams. Reserve juices; add water to 5 cups. Coarsely chop clam meat.

In Dutch oven over medium heat, saute pancera for 5 minutes. Pour off all but 1 Tbs. fat. Melt butter. Add onions, celery, garlic and thyme; cook 3-5 minutes. Add flour, cook 1 minute more. Add potatoes, bay leaf, clam juice-water mixture; bring to boil. Reduce heat; simmer until potatoes are tender, about 15 minutes. Stir in cream, Worcestershire, salt, black pepper and cayenne. Using fork, lightly mash potatoes against side of pot. Add clams, cook 2 minutes. Ladle into bowls, garnish with chives.

Personal Notes:
Personal Notes:
Grandma Lane always made clam chowder for her 4th of July picnics. Most times she made Rhode Island Chowder, but this recipe is a bit creamier with the heavy cream in it.

 

 

 

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