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LILL'S NEW ENGLAND CLAM CHOWDER Recipe

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This recipe for LILL'S NEW ENGLAND CLAM CHOWDER, by , is from Lill's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Buffington
Added: Wednesday, January 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 DOZEN CHERRY STONE CLAMS (CHOPPED)
5 LARGE POTATOES (DICED)
4 STALKS OF CELERY AND LEAVES (DICED)
3 LARGE ONIONS
1 TSP LEAF MARJORUM
1/2 POUND OF BUTTER
1/2 GALLON MILK
1 CUP OF FLOUR

Directions:
Directions:
In 2 quarts of water, cook vegetables until they are soft. Mix 1 cup of milk with flour, Lower heat and add plain milk. When mixture is hot, add thickening. Stir well and add clams and juice. Keep stiring. Don't let it boil. Add butter, stiring so it doesn't stick. Add salt and pepper to taste.

 

 

 

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