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New England Clam Chowder Recipe

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This recipe for New England Clam Chowder, by , is from The Mills Family Cookbook - The Next Generation, 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!

Donnieta (Mills) Shupert


1 c diced onions
c sliced celery
1/3 c diced salt pork, rind removed
Or three strips bacon, cut up
c ( stick) butter
1 Tbsp oil
1 tsp salt
tsp white pepper
tsp dried thyme
tsp paprika
1 bay leaf
c all purpose flour
2 med potatoes, peeled
Cut into 1 inch pieces
1 c water
2 c clams juice (8oz bottle)
1 c shucked clams or 2 (10oz) cans clams drained, reserving liquid
c cream

In large skillet over medium heat, cook onions, celery and salt pork in butter and oil, add salt, pepper, thyme, paprika and bay leaf; cook until vegetables are crisp-tender. Stir in flour until well mixed. Cook about 5 minutes being careful not to burn, stirring constantly. Meanwhile, in a large saucepan, cook potatoes in water, clam juice and reserved clam liquid for about 15 minutes or just until potatoes are tender. Add clams and mixture to potatoes. Cook and stir until mixture is thickened and thoroughly heated. Stir in cream.

Number Of Servings:
Number Of Servings:
9 cup yield




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