"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder, by , is from Rosie's Kitchen The Tastiest Food in Town, 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!

Rosemary Tobin


8 slices bacon fried and cut up
2 yellow onions, chopped
4 cups potatoes 🥔, peeled and cut up
1 1/2 tsp salt
1 Tbsp minced garlic
1/2 tsp black pepper
2 cups chicken broth
4 10 oz cans minced clams undrained
3. cups half and half
4 Tbsp butter
3 Tbsp fresh parsley, chopped
2 carrots diced
1 bay leaf
1/4 tsp oregano
1 pint heavy cream
1 cup diced celery
1/ bunch green onions
1 pk Italian seasoning
3 bottles clam juice
Flour or cornstarch to thicken
Fresh clams

In a large pot, sauté bacon Pieces in olive oil and butter , until almost crisp
Add onions, celery cubed potatoes, and seasonings,, Add chicken broth, cook uncovered
For about 15 min, on low or until vegetables are fork tender.
Drain clams, reserving liquid, add clams , add one cup clam juice, half and half,
butter, mix well. Simmer for about 5 min,
add remaining clam juice, and remaking ingredients .carrotts, celery etc., heavy cream,
Mix flour or corn starch in water to make a paste. Add to soup to thicken
Cook about 1 hr or until all vegetables are done.
Use parsley to garnish top of soup when done, ( could add fresh
Cooked clam for the top of soup)

Put in bread bowls and serve hot

Number Of Servings:
Number Of Servings:
6-7 people
Preparation Time:
Preparation Time:
2 hrs
Personal Notes:
Personal Notes:
We like to have this soup on a cold winter night. Served with garlic bread. Or in the bread bowls🥰🌈




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