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Clam Chowder Soup Recipe

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This recipe for Clam Chowder Soup, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Thursday, September 11, 2008


2 10 oz cans, clams, reserve liquid from 1 can
2 lbs potatoes, peeled and chopped
2 TBS chicken soup base
3 whole bay leaves
1/2 cup butter
1 medium yellow onion, chopped
1/3 cup flour
1 quart 2% milk
1 quart water
3 TBS parsley flakes
1 tsp coarse black pepper
1 pinch ground mace
2 celery ribs, chopped

Heat 1 quart (4 cups) water in soup pot over very medium heat. Add clams, clam juice from one can, potatoes, chicken soup base and bay leaves and cook until the potatoes are tender, about 20-30 minutes. Melt butter in large frying pan. Cook onion and celery over medium heat until tender, about 5 minutes. Push the vegetables to the side and add the flour, a tablespoon at a time, stirring to make a paste. Once all the flour has been added, slowly add the milk, stirring constantly with a large spoon or wire whisk, to prevent lumps of flour from forming. Add the vegetables-flour mixture to the kettle. Season with parsley, pepper and mace and simmer for at least 30 minutes. The soup will get thicker as it simmers. Remove bay leaves and serve.




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