Recipe Card
January 30th, 2010
Hello, I'm looking for a recipe from the Great American Recipe Card Collection for New England Clam Chowder.?
New England Clam Chowder 1 / 4 kg bacon, chopped 4 large potatoes, peeled and diced (or red or white skin to function well unpeeled potatoes) 2 tbsp. Butter 1 1 / 2 C. chopped onions 1 C. chopped celery (about 3 ribs) 1 / 2 teaspoon whole thyme (dried or ground may also be used) 2-6 oz cans chopped clams 3 C. milk 1 c. cream (substitute milk if desired) 1 C. bottled clam juice (water, if available) salt and pepper to taste. 2 T. flour or cornstarch with 1 / 2 C. Brown Water the bacon in a large Dutch Oven large frying pan. You can remove bacon, lard in the pan. Add onions and celery, she Simmering in lard partially to cook. Add flour, stir and cook for 1 minute. Add potatoes and 2 cans of liquid from the clams (reserve clams, which later added, as them) exacerbate the boil. Clam juice or water, 2 tablespoons. Butter, salt and pepper. Stir over medium heat until potatoes are soft Add. Milk, clams and bacon. If you add a thicker chowder add the extra flour or cornstarch to the soup when it is done and let it let simmer for 1 minutes. Serving suggestion: Cut a lid from a small, round loaf of sourdough bread and you have a pumpkin. Hollow most of the bread. Toast lightly in oven and serve the soup in a bread bowl.
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