Clarissas Clam Chowder

8 Servings

Try this Clarissas Clam Chowder recipe, or post your own recipe for Clarissas Clam Chowder

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Clarissas Clam Chowder Ingredients

2 pt Fresh clams	1 1/2 lb Potatoes; peeled and diced
8 oz Proscuitto or other	Black pepper; freshly ground
3 sm Onions; finely diced	1 1/2 pt Milk
1 1/2 pt Boiling water

Instructions for Clarissas Clam Chowder

Shuck clams or steam them open using a little white wine. Keep all the liquor from the shells. In a heavy frying pan slowly fry the bacon and onions until golden; transfer to a saucepan. Add the boiling water, potatoes and pepper and simmer for about 15 minutes or until the potatoes are tender. Add the clams, with their liquor, and the milk. Bring to the boil and cook for 5 minutes, then remove from the heat and allow to sit for 1 hour. Just before serving, reheat the chowder. Ladle into bowls over crumbled crackers. You can get rid of alot of anger by putting your packets of crackers in a plastic bag and throwing them on the floor repeatedly, until they reach the required state of crumb. Or stamp on them, says my friend Claire Macdonald. Formatted by suechef@sover.net Recipe by: Two Fat Ladies FL1B02 Posted to MC-Recipe Digest V1 #823 by Sue on Oct 02, 1997

Main Ingredient: ClamCuisine: Uncategorized