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New England Clam Chowder and clam cakes Recipe

   
 

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     New England Clam Chowder and clam cakes

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   1 Hr

Ingredients
1lb Bacon
1 medium onion
2 quarts dice potatoes
1 gallon milk
3 cans minced clams
salt
pepper
go online to Kenyons gristmill
 
Kenyons Clamcake mix
1 can minced clams
oil to deep fry

Instructions
New England Clam Cowder and Clam Cakes (Fritters) as per Ray K. Chowder 1lb Bacon fried in the soup pan Saute 1 onion (2 to 3 inch) diced in the bacon juice until tender add 2 quarts if diced potatoes (1/2 to 3/4 size) and add to the pot just covering with water. Bring to a slow boil and simer untill the potatoes are cooked. As the pot comes to a boil add 3to 4 cans of minced Clams and this cooks the flavors together. Also add 1/2 teaspoon salt an 1/4 teaspoon pepper. When the potatoes are fully cooked add 2 quates milk and bring to a simmer. Th longer it simmers till served the better it tastes. True newenglanders do not use any thickener and enjoy it with just the broth. For the non meat eaters it makes
Cheat on the clam cakes by going on line and buying Kenyons Clam Cake mix made in RI from stone groung corn and wheal flower and mised with Minced clams. Fry in deep fat until golden brown and just a touch crispy. Spoon in enough so they are abou two inches In diameter
Serving Suggestions
the longer it simmers the better it tastes in fact it is better if it is served later


Originally Submitted
1/3/2015





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