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"The belly rules the mind."--Spanish Proverb

Clam Chowder Recipe

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This recipe for Clam Chowder is from The Mackedon 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cube Butter (sometimes more, sometimes less)
1 Onion
2 Stalks Celery
1/4-1/2 Pound Bacon
5-8 Diced Potatoes
1/4 Cup (or so) Flour
2-3 Cans Chicken Broth
3-5 Cans Chopped Clams
1 Bottle Clam Juice
Milk or Half N Half (for thickening)
Cheddar Cheese (optional--for thickening and flavor)
Salt (desired amount--I use a lot)
1/2 Tsp. Thyme
1/2 Tsp. Sage
Directions:
Directions:
Chop onion and celery, and cut up bacon. Saute together with about 1/2 cube butter and 1/2 bacon grease until onions are glazed and browned. Put in the diced potatoes. Saute until the potatoes are glazed (may need more butter). Put 1/4 cup flour over potatoes to coat (may need a bit more). Add 2-3 cans of chicken broth, 3-5 cans clams with juice. Then add separate bottle of clam juice. Cook for 45 minutes or so and kind of mash the potatoes (not totally, though). Add milk or Half N Half (or both) for thickening (about 3 cups liquid). If not thick enough, add cheddar cheese. Add sage and thyme. Start with 1/2 tsp of each, then add more if desired.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Sour cream works as a good thickening agent also. I have also made with whole cream and it's fabulous.

 

 

 

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