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New England Clam Chowder Recipe

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This recipe for New England Clam Chowder, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pine Bay Seafood Market, Matlacha, FL


1 1/2 tbsp. butter
1 c. diced onion
1 tbsp. chopped parsley
1/4 tsp. thyme
2 c. low fat milk
50 - 60 clams (drain and reserve 2 c. liquid)
1/4 c. half and half
1 large diced potato
1 c. diced celery
2 tbsp. flour
1/8 tsp. white pepper
Salt to taste

In a large saucepan melt butter; add onions and celery and saute over medium heat until softened. Sprinkle with flour and stir quickly to blend. Cook, stirring constantly, for one min. Gradually stir in milk, clam liquid, potatoes, parsley and seasonings. Reduce heat and simmer until potatoes are cooked and mixture thickens, about 20 min. Add clams and cook 5 min. longer. Stir in half and half and serve.




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