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This recipe for CLAM CHOWDER, by , is from KELLY'S COOKBOOK, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 lbs. diced potatoe
cup butter
lb flour
6 oz. Diced red onion
4 oz. Diced Celery
4 oz. Diced Green Peppers
2 cups Corn Niblets frozen
6 oz. Diced Red Pepper
1 litre chicken stock
1 t salt
2 t black pepper
t dry basil
t garlic powder
1 litre and 250 ml Heavy Cream (whipping cream)
1 litre and 250 ml Light Cream (keep 250 of light cream aside to add to the butter and flour when making the roux)
Clams!! fresh or tinned and as many as you feel like, 2-4 tins.

Boil diced potatoe, drain and hold in cold water

In a large pot, place all ingredients except butter and flour and bring to a gentle boil, stirring occasionally to make sure cream does not burn.

When all veggies are cooked and tender we are ready for the roux...what the hell is a roux you ask!?? Tis the stuff that thickens the soup or any sauce for that matter! If you want to make it Gluten Free you use Cornstarch instead, another thickener.

How to make the a small saucepan melt the butter, slowly add flour till you get a thick paste, then add the 250 ml. of light cream that you so cleverly remembered to put aside. Whisk the roux until well blended and then.... SLOWLY add this to the pot of veggies, whisking it in as you add.

Add the clams just before serving
Simmer for 15 minutes.




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