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Clam Chowder Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 slice hickory-smoked bacon, minced
1/2 tsp. butter
1 cup onion, minced
1 medium garlic clove, minced
1 tsp. Old Bay
1 tbs. all-purpose flour
1 can clams (6 1/2 oz)
1 cup bottled clam juice
1 1/2 cups half & half
1/4 tsp white pepper
2 medium potatoes, boiled, peeled and diced
1 tbs. condensed chicken stock
Directions:
Directions:
1. In heavy-bottomed 4-pint soup kettle, saute' bacon, butter, onion, garlic and seasoning mix over low heat. Do not allow to burn.
2. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the saute' mixture. Bring to a boil and reduce heat.
3. Add half & half and simmer 20 minutes.
4. Add white pepper, potatoes, clams and chicken stock. Heat to serving temperature. Do not allow to boil.
5. Serve with oyster crackers or cornbread.

 

 

 

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