"The belly rules the mind."--Spanish Proverb

Nowhere Near An Ocean Clam Chowder Recipe

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This recipe for Nowhere Near An Ocean Clam Chowder, by , is from Patti's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patti Leake
Added: Saturday, November 11, 2006



8-12 potatoes: baked, peeled and cubed/diced
(at least)4 containers of clams (talking go to the same aisle as you buy canned tuna and look for cans or packages of clams)
4 cups of milk (preferably whole milk)
1 quart heavy cream
1/2 lb of bacon (cut into pieces)
2 white or yellow onion sliced thin
1/2 cup of butter (not margarine)
2/3 cup of flour
3 ribs of celery: diced
2/3 cup of flour
garlic powder, white pepper, black pepper and salt to taste
1/4 cup chicken broth
1/2 cup shredded sharp cheddar cheese
1 cup sour cream

Melt butter in large stock pot, stir in flour to form a smooth roux.
Slowly add milk and bring to a boil.
Stir in cheddar cheese until smooth.
Transfer to a slow cooker.
Add sour cream and heavy cream and whisk until smooth.
Add clams, bacon, potatoes, celery, and onion and stir.
Add Chicken broth and whisk together.
Season to taste with white and black pepper, garlic and salt.
Stir well then cover and cook on low for 6-8 hrs.
Sprinkle green onion, parsley and/or bacon bits on top of individual servings




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