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CulinArt Classic New England Clam Chowder Recipe

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This recipe for CulinArt Classic New England Clam Chowder, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Gonzales


2 pounds potatoes cubed
1 quart water
1 teaspoon salt or to taste
1 ounce bacon finely chopped
8 ounces onion chopped
8 ounces celery chopped
2 ounces margarine
2 ounces all-purpose flour
˝ teaspoon white pepper
1 gallon clam broth use juice from canned clams
1 quart milk
1 pound clams, canned

Cook potatoes until tender. Drain. Reserve potatoes to add in last step.
Sauté bacon, onion, and celery in steam-jacketed or other large kettle for 5 minutes, or until lightly
Add margarine to onion and stir until melted. Add flour, seasonings, and clam broth. Stir until blended.
Cook for 15 to 20 minutes.
Add milk gradually while stirring, do not boil.
Add clams and potatoes. Heat to 180°F.
NOTES : Garnish with chopped fresh or frozen chives, if desired.

Number Of Servings:
Number Of Servings:




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