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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Clam Chowder Recipe

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This recipe for Clam Chowder is from Phillips Family Traditions, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound bacon
1 large onion, chopped
2 cans diced potatoes, drained
½-1 cup shredded carrots, chopped
½ cup celery, diced
4 cans chopped clams
4-6 tbsp flour
1 pint half-n-half
1 tbsp parsley
1 tbsp dill
Directions:
Directions:
Drain clams, reserving clam juice. Add enough water to clam juice to equal 3 cups of liquid.

Cook bacon until crispy. Remove bacon and set aside. Do not drain grease.

Over medium heat, add celery, onion, and carrots to bacon grease, and cook until tender. Add flour to veggies to make a roux. Add liquid spices, and potatoes to roux, and bring to a boil. Reduce heat, and simmer until potatoes are fork tender. Once potatoes are tender, add half-n-half, clams, and bacon, and heat until simmering. Serve warm.
Personal Notes:
Personal Notes:
Good served with oyster crackers. Scott's way: add Old Bay if you like a spicier taste.

 

 

 

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