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Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from Parker House Recipes, 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!

Pam Parker


1 lb bacon

13/4 C butter
13/4 C flour

6 stalks celery - cut into large sections
1 lg onion - peeled
8-10 large potatoes

1 Tb salt
1 Tb sugar
2 quarts half n half
2 quarts whole milk

4 cans chopped clams -drained

In heavy Dutch oven, cook bacon on medium heat until crisp.
Remove onto paper towel and poor off most of the drippings.
Return pot to heat, add butter to melt and whisk in flour
Cook on med-low heat 2 min to make rue

Whisk in half n half and milk, turn heat back up to medium and stir while milk thickens slightly. About 20 min.

In separate large saucepan, add celery and whole onion to enough
water to barely cover, simmer for 30 min, with lid

Peel and cube potatoes into 1/2-3/4" cubes (Not too big)
Add to simmered celery and onion, cook until just tender

Add thickened milk, bacon and clams

Salt and pepper to taste

Remove celery chunks and onion.
I blend these and add all or part back into chowder.

Serve with crusty country bread

Personal Notes:
Personal Notes:
You may add fresh or dried thyme for one variation.




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