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New England Clam Chowder Recipe

   
 

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     New England Clam Chowder

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6-8
Preptime   45 minutes

Ingredients
1 8-oz. bottle clam juice
1 14.5-oz. can low-sodium chicken broth
1 pound red potatoes, cut into ¼-inch pieces
2 T butter
3 slices bacon, finely chopped
2 c. chopped onions (about 2 med)
1¼ c. chopped celery (about 2 stalks)
2 garlic cloves, chopped
1 bay leaf
 
¼ c. flour
6 6 ½-oz cans chopped clams, drained, juices reserved
1¼ c half and half

Instructions
Bring bottled clam juice, chicken broth, and potatoes to boil over medium heat. Reduce to med-low heat; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
Melt butter in large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 min. Add onions, celery, garlic, and bay leaf, and sauté until vegetables soften, about 6 minutes.
Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in potato mixture, clams (with juices), and half and half. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season with pepper.
Serving Suggestions
Note- Can be made 1 day ahead and refrigerated. I wait to add the half and half as I reheat the


Originally Submitted
4/23/2009





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