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Albemarle Sound Clam Chowder


1/4 pound bacon
6 cups water
3 medium white potatoes, cubed
2 medium yellow onions, diced
3 stalks celery, diced
12 large fresh clams or 2 (6 1/2 ounce) cans whole baby clams
Clam juice
Salt and pepper

Cook, drain and crumble bacon. Add with some of pan drippings to pot of water. Bring to simmer and add potatoes, onions and celery. Simmer about 15 minutes. Cut clams very fine with scissors and add, with juice,
to pot. Add salt and pepper to taste. Continue simmering for another 20 minutes, stirring frequently.

(2 large tomatoes, coarsely chopped, can be added if desired)




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.