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Hearty New England Clam Chowder Recipe

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This recipe for Hearty New England Clam Chowder, by , is from Family History 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!

Contributor:  
Contributor:  
Rosie Silvester

Category:
Category:

Ingredients:  
Ingredients:  
2 6 1/2 ounce cans clams
1 cup finely chopped onions
2 cups pared and diced potatoes
1 1/2 cups white sauce mix
1 quart milk
1/2 teaspoon sugar
salt and pepper to taste

Directions:
Directions:
Drain the clams; reserve juice. In a large saucepan, combine clam juice, onions, celery and potatoes. Add enough water to just cover vegetables. Cook over medium heat until tender, about 15 minutes.
While vegetables cook, combine white sauce mix and milk in a large kettle. Cook over low heat until thick and smooth, stirring constantly. Add clams, undrained vegetables and sugar. Heat about 15 minutes. Salt and pepper to taste.
Ham or fried and crumbled bacon can be used in place of clams. White sauce recipe in miscellaneous section.

Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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