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Clam Chowder



From the kitchen of Chris Lohman



_______________________________________


I usually add a whole head of garlic. This was in the first Family Cookbook.



4 cans minced clams, RESERVE broth

In large, heavy pot slowly render:

2 oz salt pork

Remove the cracklings and set aside.

Add:

1 large onion, chopped

Slowly cook (about 6 minutes), stirring frequently, or until cooked through but not browned.

Stir in:

3 Tbsp flour

Cook, stirring, for 3 minutes.

Add:

4 (8oz) bottles of clam broth

reserved broth from cans

Whisk to remove any flour lumps.

Bring liquid to a boil.

Add:

5 good size potatoes, cut into 1/2" cubes

1 clove garlic, chopped

Lower the heat.

Simmer until the potatoes are cooked through, about 15 minutes.

Stir in:

the drained clams

salt pork cracklings

2 c light cream

Simmer (the longer the better).

Salt & pepper to taste.

Serve with oyster crackers.







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This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
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stephanie@familyrecipesandmore.com