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Smoky Clam Chowder Recipe

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This recipe for Smoky Clam Chowder, by , is from Taste of Townsend, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Blaustein

Category:
Category:

Ingredients:  
Ingredients:  
pound russet potatoes, peeled, cut into inch pieces
cup (1 stick) butter
2 celery stocks, chopped
medium onion, chopped
cup all purpose flour
1 8 oz bottles of clam juice
2 6 oz cans chopped clams with juices
tsp. chopped fresh thyme or tsp. dried
tsp. chopped fresh marjoram or tsp. dried
tsp. chopped fresh dill or tsp. dried
tsp. powdered garlic
⅛ tsp. liquid smoke
1 cup whipping cream
cup whole milk

Directions:
Directions:
Melt butter in heavy large pot over medium heat. Add celery, potatoes and onion and saute until onion is translucent. Add clam juice and simmer until potatoes are done. Mix flour with 3 tablespoons of water and blend until smooth then mix into pot and thicken. Add spices and clams and simmer for five minutes. Add cream and milk. Simmer an additional 10 minutes. Season with salt and pepper.

Number Of Servings:
Number Of Servings:
6

 

 

 

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