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Print this Recipe    Clam Chowder 14

NEW ENGLAND CLAM CHOWDER
Servings: 10

10 tb unsalted butter
1/2 md onion, diced
1/2 md carrot, diced
1/2 celery stalk, diced
10 tb flour
10 c bottled clam juice
8 sprigs fresh thyme, or 1 1/2 ts dried thyme leaves
1/2 ts ground nutmeg
1/2 tb salt
1/4 ts ground white pepper or to taste
2 c canned chopped clams
1 c whipping cream
1 c half-and-half

Melt butter in a 3-quart pot over low heat, add the onion, carrot
and celery and cook, stirring occasionally, about 5 minutes. Add
the flour and cook, stirring another minute. Add the clam juice,
thyme, nutmeg, salt and pepper, increase heat to high and bring to
a boil. Reduce heat to low and simmer for 1 hour, skimming off the
foam and reducing to 8 cups liquid. Add chopped clams, half-and-half
and cream, bring back to a boil and immediately remove from heat.
Serve piping hot.

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1 of 1 people found the following review helpful:
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this recipe, November 7, 2006 - 07:24 AM
Reviewer: Anonymous from Philadelphia, PA
this was a very good, rich soup. My only comment is that it needs potatoes. NE clam chowder always needs potatoes. Add 3 peeled redskin or other favorite potatoes to the recipe, cubing them and cooking in the broth. Makes the recipe look better and taste better as well.

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