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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Robin’s Clam Chowder Recipe

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This recipe for Robin’s Clam Chowder is from CHERISHED FAMILY RECIPES FROM HOME, 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:  
6 strips of bacon
4 celery ribs, chopped - I like to use the center of a stalk with the leaves for better flavor.
1 large onion, chopped finely
3 tablespoons butter
1½ cups clam juice
2 medium-sized new potatoes, cleaned and diced
2 cups heavy cream
½ cup milk
½ block cream cheese
1½ pints shucked clams, in bite-sized pieces
Freshly ground pepper and salt to taste
Chopped parsley for garnish
Directions:
Directions:
1. Melt the butter over medium-high heat. Add the chopped bacon, onion and celery. Sauté until bacon is cooked.
2. Add the clam juice & diced potatoes to the onions. Bring the mixture to a boil.
3. Simmer 10-15 minutes the mixture until the potatoes are tender.
4. Add the cream cheese & heavy cream & bring mixture to a simmer.
5. Reduce the heat as low as possible. Add the clams for a few minutes, until they are cooked.
8. Season with salt and pepper. Garnish with chopped parsley.
Personal Notes:
Personal Notes:
You can substitute cream cheese for 1 cup of cream

 

 

 

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