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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

California Clam Chowder Recipe

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This recipe for California Clam Chowder is from The Friedly Family Cookbook , 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:  
6 thick slices of bacon cubed
1 large onion diced
½ bunch chopped parsley
4 med potatoes, diced
5 large tomatoes pureed in blender or 1 large can stewed tomatoes
1½ cups clam broth
1 cup carrots, diced
1 cup celery, diced
water
1 pint ½ n ½
1 tsp basil
½ tsp coarse pepper
⅛ tsp red pepper
2 - 3 cloves of garlic minced
3 cups minced clams
1 tbsp flour for thickening if needed
1 ½ tsp thyme
Directions:
Directions:
Fry bacon in a large skillet till crips. Remove bacon to paper towel and drin fat. Add potatoes, carrots and celery to clam broth to a large kettle 3 - 4 qt. Cover with water and cook til tender. Add onion bacon, peppers. parsley, garlic, thyme, basil and tomatoes.
Bring to boiling point and add clams and half and half. Cook til clams are heated. The soup will become richer in flavor and thicker if allowed to sit and cool down, then reheated just before serving. Serve with french bread.
Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
Mom made this on Christmas eve for several years.

 

 

 

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