Frank's Recipes! Capt Len Tawes` Clam Chowder

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Capt Len Tawes` Clam Chowder

Contributed by Elizabeth Hall - "My grandfather always made clam chowder at our house when I was a child. He learned his recipe in Bath, Maine in the winter of 1884 while he was waiting for his schooner to be retied for
launching."

2 dozen large clams, steamed and chopped
2 large onions chopped
4 medium to large potatoes
4 strips bacon
1/2 tsp. black pepper
Milk (optional)

Cut bacon into small pieces, place in bottom of the soup pot and slowly brown. Add chopped onions and cook slowly, turning onions for about 10 minutes or until they are beginning to brown. Add chopped clams, pepper,
and whole peeled potatoes. Add enough water to cover the potatoes and place a lid on the pot. Cook at medium heat until you can stick a fork into the potatoes (about 20 minutes). Turn off the heat. Remove the potatoes, mash them with a fork until well mashed, return them to the clam mixture and stir. The mashed potatoes make a thick soup. It is ready to serve. For those who prefer a cream clam chowder, heat milk and add before serving.