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LOCATION: Recipes >> Soups >> Clam Chowder 26

Print this Recipe    Clam Chowder 26

New England Clam Chowder

2 cups chopped fresh clams
40 oz fresh clam liquor
1 med. onion, chopped
1 rib celery, sliced
1 large potato, 1/2" cubed
1 pint heavy cream
4 oz clarified butter
4 oz flour
1/2 tspn white pepper
1 bay leaf
1 clove garlic, minced
1/4 tspn dried thyme

In a 5 qt. pot, add the butter and saute the garlic 2-3 min. Add
the onions, celery and spices, continue to cook until onions are
translucent. Add flour and stir constantly for 4-5 min. Do not
burn! Slowly add clam juice, stirring. Simmer for 10 min. (The soup
will be very thick at this point, so be careful it does not burn).
Add the potatoes and cook until tender. Add cream and clams and
and bring back to a boil. Adjust seasonings and serve.

Note: you may use canned clams and bottled clam juice, however,
the results will not be as good.

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