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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

California Clam Chowder Recipe

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This recipe for California Clam Chowder, by , is from The Friedly Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bonnie Friedly


6 thick slices of bacon cubed
1 large onion diced
bunch chopped parsley
4 med potatoes, diced
5 large tomatoes pureed in blender or 1 large can stewed tomatoes
1 cups clam broth
1 cup carrots, diced
1 cup celery, diced
1 pint n
1 tsp basil
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 tsp thyme

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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