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LOCATION: Recipes >> Soups >> Clam Chowder 16

Print this Recipe    Clam Chowder 16

Rhode Island Clam Chowder

1/2 cup diced onion
1/2 cup diced celery
2 Tablespoons melted butter
8 oz Rhode Island quahogs, chopped (liquid reserved)
3 cups chicken broth
1 cup clam juice
1 cup peeled coarsely chopped potatoes
1/4 cup melted butter
1/2 cup flour
1 cup milk
1 cup half and half or light cream
Dash thyme
Dash salt
Dash white pepper

In a 3 quart saucepan, saute onion and celery in 2 tablespoons
butter until transparent.

Add liquid from clams, clam juice, chicken broth and potatoes.
Simmer until potatoes are tender.

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