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Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from All My Best Recipes, 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!

Contributor:  
Contributor:  
Mindy Brooks

Category:
Category:

Ingredients:  
Ingredients:  
4 lb clams in shells, scrubbed
4 c plus 1 Tbsp water, divided
1 Tbsp veggie oil
1 1/4 c onion, chopped
1 c celery, chopped
2 garlic cloves, minced
2 lb Yukon gold potatoes, cut into 1/4-inch pieces
1 Tbsp dry white wine
1 tsp thyme
1/4 tsp pepper
1 bay leaf
1 Tbsp cornstarch
1/2 c half-and-half
2 Tbsp fresh cut chives

Directions:
Directions:
In a large pot, bring clams and 4 c water to boil over high heat. Cook 8-10 minutes. Discard any clams that don't open. Scoop clams to a large baking sheet and allow to cool. Then pull meat from shells and discard the shells. Coarsely chop clams.

Heat oil in a Dutch oven over medium heat. Add onion, celery and garlic and cook for 5 minutes. Add the water the clams were cooked in. Add potatoes, wine, thyme, pepper and bay leaf. Simmer until potatoes are tender; about 15 minutes. Use a potato masher to coarsely smash the potatoes - leaf some chunks.

In a small bowl, whisk together remaining 1 tablespoon water with cornstarch. Stir into chowder and bring to boil over medium-high heat. Cook until slightly thickened. Remove from heat. Discard bay leaf. Stir in clams and half-and-half. Serve in bowls with chives sprinkled over.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hr 15 min
Personal Notes:
Personal Notes:
If you want to make it faster and easier, use 4 cans of chopped clams. Add the juice from the can to the water.

 

 

 

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