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Clam Chowder Recipe

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This recipe for Clam Chowder 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!



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)

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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