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Instructions |
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Boil bouillon in water, pour into another container and set aside. Reduce heat. Add butter and onion to pot and saute until soft. Stir in flour.
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Add the broth back in along with the cream and liquid from the cans. Add potatoes and simmer 10-15 minutes, strirring often, or until potatoes are soft and chowder reaches desired thickness.
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Add clams and all spices except parsley. Stir and cook an additional couple minutes. Taste and adjust seasonings if necessary.
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Sprinkle individual servings with parsley. See also DAD'S CLAM CHOWDER.
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Serving
Suggestions |
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Serve with Oyster Crackers
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Originally Submitted
2/23/2013
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