This recipe for LILL'S NEW ENGLAND CLAM CHOWDER, by Anne Buffington, is from Lill's Family Cookbook Project,
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Anne Buffington Added: Wednesday, January 23, 2008
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
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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