The Chicken and the Egg: A Family Cookbook

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Sherry Clam Chowder

6 Slices Bacon 1/2 Cup Milk Or Half-And-Half
1 Medium Onion, Chopped 1 7-Oz Can Minced Clams, With Juice
1/2 Cup Celery, Chopped 1 Tablespoon + 1 Teaspoon Dry Sherry
1/4 Cup Butter 1 Medium Potato, Diced
1 Can Condensed 3/4 Teaspoon Thyme
-Cream of Potato Soup

Cut Bacon into small pieces. In a 3-quart pan over medium heat, cook bacon until crisp. Discard all but 2 tablespoons of the drippings. Add onion and celery and cook until limp, stirring occasionally. Add butter, potato soup, milk, and minced clams and their liquid. Thicken with flour/milk mixture. Add potatoes. Heat until potatoes are cooked. Stir in sherry and thyme.

2002 Adapted Recipe - April Ferre - From Sunset's Cooking For Two ... Or Just For You Cookbook, 1980.

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"I love my Mom's Clam Chowder; however, when you are cooking for one, her recipe makes up two weeks worth of chowder.  I found this in a cookbook dedicated to smaller portions for one or two people.  This recipe is a little richer than Mom's and quicker too, since it utilizes canned soup as a base.  But it's hard to choose which one I actually prefer." - April Ferre

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