New Jersey's Clam Chowder

New Jersey's Clam Chowder

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carol andrescavage



★★★★★ 2 votes



  • 7 oz
    canned clams with liquid
  • 3 slice
  • 1/2 c
    onions, minced
  • 1 c
    potatoes, cubed
  • 1 can(s)
    cream of celery soup
  • 1 1/2 c
  • pinch
    black pepper

How to Make New Jersey's Clam Chowder


  1. Save the clam liquor.
  2. Cook bacon in frying pan until crisp.
  3. Remove, drain and break into 1" pieces.
  4. Brown onion in bacon fat.
  5. Add clam liquor and potatoes.
  6. Cover.
  7. Cook over low heat until potatoes are done (about 15 minutes).
  8. Blend in bacon pieces, minced clams and other ingredients.
  9. Heat, but don't boil.
  10. Bacon may be used for garnish.

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About New Jersey's Clam Chowder

Course/Dish: Chowders
Other Tag: Quick & Easy

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