New York City Chefs Daily Recipe for 01/23/2002 : Clam Chowder
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Clam Chowder recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 01/23/2002 : Clam Chowder
"Clam Chowder"
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"As we graze it grows"

4 strips bacon, diced
1/3 cup chopped green onion (including some of the tops)
5 medium size potatoes, peeled and cut into 1/2 inch cubes
2 tablespoons chopped green pepper
1 stalk celery, sliced
1 carrot, thinly sliced
1 clove garlic, minced or pressed
2 cups water
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire Sauce
4 drops liquid hot pepper seasoning
2 cups chopped raw clams, plus their juice
2 cups half and half (light cream)

In a large kettle, cook bacon over medium heat, stirring occasionally, until crisp.  Add green onion, potatoes, green pepper, celery, carrot, and garlic. Pour in water, add salt, pepper, Worcestershire, and hot pepper seasoning.  Bring to a boil; reduce heat, cover, and simmer for 15 minutes or until potatoes are tender when pierced.  In a separate pan, heat clams in their own juice over medium heat, stirring occasionally, for 3 minutes or until tender.  Add clams to vegetable mixture;  add half and half and stir until well blended. Heat just until piping hot (do not boil). Serve immediately.  Makes 4 servings.
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