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New England Clam Chowder Recipe

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This recipe for New England Clam Chowder is from The Gustafson 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:  
½ lb to 1 lb bacon cut in pieces
½ to whole chopped sweet onion
Potatoes peeled and cubed to boil to ¾ of the pot
3 small cans chopped clams
1 reg soup size can evaporated milk
Salt and pepper to taste
Corn starch for thickening
Directions:
Directions:
Cook chopped bacon, then add chopped onion and cook to transparent in bacon grease. Remove bacon and onions, set aside. Boil potatoes in big soup pot (I think mine is 5 or 6 qts.) with about 2 tablespoons of the onion and bacon grease and salt and pepper. When potatoes are about 1/2 done add bacon and onion, then simmer. When potatoes are not quite done add clams and juice, then simmer. Add evaporated milk, then simmer. Thicken with corn starch and cold milk mixture.

For leftovers you can add corn and/or grated cheddar cheese.
Personal Notes:
Personal Notes:
This was also a recipe from my mom. She was not a great cook but this is yummy!

 

 

 

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