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This recipe for PACIFIC SEAFOOD'S CLAM CHOWDER, by , is from Karin's Cookbook, 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!

Pacific Seafood Restaurant, Fresno


1/4 c. butter
1 slice bacon, diced
1/2 c. white part of leek, chopped
1/2 c. onion, chopped
1/2 c. celery, chopped
1 tsp. each Italian seasoning, thyme and oregano
1 bay leaf
3 1/2 c. clam juice
1 1/2 c. canned clams
1 heaping quart diced potatoes
1/4 c. white wine
2 1/2 quarts light cream (half and half)
Salt and pepper, to taste

Melt butter in large, heavy casserole.
Add the bacon and saute until crisp.
Add the leek, onion, and celery and saute until soft and barely golden.
Stir in the seasonings, clam juice, clams, potatoes and white wine.
Cook gently until the potatoes are tender.
Add the light cream, heat and add salt and pepper.
Thicken with equal parts flour and butter that have been mixed together.

Personal Notes:
Personal Notes:
Pacific Seafood was one of the best seafood restaurants in Fresno!




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