Chesapeake Bay clam chowder from The Trellis Cookbook: Contemporary American Cooking in Colonial Williamsburg (page 39) by Marcel Desaulniers

  • bay leaves
  • celery
  • leeks
  • onions
  • thyme
  • potatoes
  • quahog clams

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill 24 hours.

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