"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

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.

Stacy Harmer
Added: Tuesday, January 31, 2006


1 c. diced potatoes
1 c. chopped celery
1 c. chopped onion
1 c. chopped green pepper
1 c. chopped leeks
3/4 c. clams
3/4 T. black pepper
1 1/2 T. salt
3/4 T. whole thyme
6 bay leaves
1 tsp. tobasco sauce
3/4 c. cooking sherry
2 c. water
3/4 c. clam juice
3/4 c.butter
1 c. flour
2 quarts 1/2 and 1/2 (or part whole milk for a less rich chowder)

Cook vegatables, seasonings and liquids until veggies are tender. Add mixture of butter, flour and 1/2 and 1/2. Cook until thickened and smooth. Simmer but do not boil.




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