Pacific Coast Clam Chowder How To Make Clam Chowder - Clam Chowder Recipe

Name: Pacific Coast Clam Chowder How To Make Clam Chowder - Clam Chowder Recipe
Yield: 8 servings
Ingredients: 5 bacon slices, cut into 1/4-inch pieces*; 1/4 cup butter; 1 medium onion, chopped 1/4 cup all-purpose flour Salt and pepper to taste 4 cups milk Potatoes, peeled and cut into 1/4-inch pieces (as many potatoes as your prefer) 2 (6 1/2-ounce) cans minced clams, undrained Crackers or bread

Pacific Coast Clam Chowder How To Make Clam Chowder - Clam Chowder Recipe was pinched from <a href="http://whatscookingamerica.net/Soup/ClamChowder.htm" target="_blank">whatscookingamerica.net.</a>

"A true chowder is a matter of debate between New Englanders and those further down the coast. New Englanders say that milk must be used, while New Yorkers and Philadelphians maintain just as stoutly that a chowder is not a chowder unless the stock is made from fish and contains tomatoes. In other parts of the country, the subject is academic, and both are acceptable. This is my family's favorite clam chowder. For our family, it is traditional to serve this chowder on Christmas Eve every year...."

INGREDIENTS

•

5 bacon slices, cut into 1/4-inch pieces*

•

1/4 cup butter

•

1 medium onion, chopped 1/4 cup all-purpose flour Salt and pepper to taste 4 cups milk Potatoes, peeled and cut into 1/4-inch pieces (as many potatoes as your prefer) 2 (6 1/2-ounce) cans minced clams, undrained Crackers or bread

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