From the Elsa Landing Restaurant Cook Book. Third printing, September 1985.
"This recipe was sent to us by a good friend. We have been told by a customer, who claims to be an absolute authority on clam chowder, to be sure not to change even a single grain of pepper in the recipe. "
Cook the bacon in skillet until crisp. Remove bacon, drain on paper towels and set aside. Reserve drippings.
Sauté celery and onion in reserved drippings over low heat for 5 to 10 minutes, or until vegetables are translucent. Drain and set aside.
Combine potatoes, Worcestershire sauce, salt and pepper with water in medium pot. Add clams and reserved bacon and vegetables. Cover and simmer for 20-30 minutes, or until potatoes are tender.
Melt butter in heavy skillet. Blend in flour and stir over low heat for 5-6 minutes. Do not brown. Add milk slowly, stirring until mixture is smooth and thick. Add gradually to clam-vegitable mixture. Heat but do not boil.
Garnish each serving with a parsley sprig.
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|Serving Size: 1 Serving (547g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 253 (46%)|
|Amt Per Serving||% DV|
|Total Fat 28.2g||38 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 97.4mg||30 %|
|Sodium 371.1mg||13 %|
|Potassium 1323.6mg||35 %|
|Total Carbohydrate 55.9g||16 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 53.3g|
|Protein 20.9g||30 %|
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Calories per serving: 552
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