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Boston Clam Chowda Recipe

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This recipe for Boston Clam Chowda, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Mathis
Added: Monday, September 22, 2008


2 (6 1/2 oz.) Cans Minced Clams
1 Cup Onions, Finely Chopped
1 Cup Finely Diced Celery
2 Cups Finely Diced Potatoes (I use Red and leave peel on)
3/4 Cup Butter
3/4 Cup Flour
1 Quart Half & Half
1 1/2 Tsp. Salt (Or more)
1 Tsp. Sugar
Few Grains of Ground Pepper

Drain juice from clams and pour over veggies in medium sauce pan. Add enough water to barely cover and simmer (covered) over medium-high heat for 20 minutes or until potatoes are tender.

In meantime, melt buter, add flour, blend and cook a minute or two. Add cream, cook and stir until smooth and thick, using a wire whisk to blend. Add undrained veggies and clams; heat through. Season with salt, pepper and sugar and taste.

*Sometimes I leave out the clams and use more potatoes (chopped not diced) and make potatoe soup. Garnish with green onions and shredded cheddar cheese.




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