Page 29 - 2016TOHCookbook

Grandma Camilla’s Clam Chowder
Neugeboren Family | CAMBRIDGE, MA
“This has been a family favorite for years. First we only had it when Grand- ma visited, but then she shared her recipe, and now we make it for all of our friends, too.” BEVERLY NEUGEBOREN
INGREDIENTS
Makes about 8 quarts
4 to 5 pounds red potatoes, cubed Salt
8 ounces bacon
2 large yellow onions, diced
6 tablespoons Wondra flour
1 (1⁄2-gallon) can clam juice, strained 1 quart heavy cream
Pick-a-Pepper hot sauce
Ground black pepper
6 (6.5-ounce) cans chopped clams
PREPARATION
1. Place the potatoes in a large saucepan and cover with salted water by
1 inch. Bring to a boil over high heat, then reduce heat to low and simmer until tender. Drain in a colander.
2. Meanwhile, in a large Dutch oven over medium heat, cook the bacon until mostly rendered. Add the onions and cook until very soft, removing the bacon from the pot when fully crisp.
3. Gradually add the Wondra to the onions and cook for 2 to 3 minutes until mixture is thickened but not browned, stirring constantly. Slowly whisk in the clam juice to avoid lumps. Stir in the cream and season to taste with hot sauce and pepper.
4. Add the potatoes and clams and heat thoroughly over medium-high heat do not boil. Remove from heat and serve.
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