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Market Street Clam Chowder Recipe

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This recipe for Market Street Clam Chowder, by , is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robbi Larsen
Added: Sunday, January 22, 2006


1c. diced potatoes
1 Tbsp. Tabasco
1 c. diced celery
c. cooking sherry
1c. diced onions
2 c. water
1 c. diced green pepper
c. clam juice
c. chopped clams
c. melted butter
Tbsp. ground black pepper
1 c. flour
11/2 Tbsp. salt
2 quarts half & half
Tbsp. whole thyme
6 bay leaves

Combine melted butter and flour in oven proof container; bake at 325 for 30 minutes. Combine remaining ingredients except half & half. Simmer until potatoes are thoroughly cooked. Stir butter/flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half & half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.

Personal Notes:
Personal Notes:
(I got this recipe from Bev years ago)




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