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Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from The Bayer Family Cookbook Project, 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:  
Audra Bayer

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp vegetable oil
2 onions chopped
5 oz can baby clams
28 oz can plum tomatoes, including juice
1/4 cp tomato paste
3 potatoes peeled and cut into 1/3 inch cubes
1 cp finely chopped celery
1 bay leaf
generous pinches of thyme and marjoram
pinch of allspice
salt and fresh ground pepper
3 lbs fresh little neck clams

Directions:
Directions:
Heat oil in large saucepan. Add onions and saute until soft, about 5 minutes. Meanwhile, finse and drain canned clams and finely mince. Add to onions along with tomatoes with their juice. Break tomatoes into bite sized pieces. Add paste, potatoes, celery and seasonings. Bring to boil. Cover and simmer for 15 minutes, stirring often until potatoes are almost tender.

Meanwhile, clean little neck clams under cold running water. Place in large saucepan with 1 cup water. Cover and bring to boil. Cook, covered just until all clams have opened about 3 minutes and no longer than 5 minutes. Discard any that do not open- VERY IMPORTANT. Place large sieve in a bowl. Pour clams and their cooking liquid into sieve. Open clams over sieve so all their liquor is also strained into bowl. Discard shells. Mince clams. If necessary strain cooking liquid and liquor again through a clothlined sieve. Pour into tomato mixture and add clams. Adjust seasonings if necessary. Remove bay leaf and serve.

Number Of Servings:
Number Of Servings:
7 cups
Preparation Time:
Preparation Time:
30 min

 

 

 

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