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New England Clam Chowder

Growing up on the east coast, I was raised on Manhattan Clam Chowder (the red one). It wasn’t until years later I discovered the New England version. The way I see it now is if it has clams it’s gotta be great!

New England Clam Chowder
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Ingredients
  1. 6 slices bacon, cubed
  2. 1 medium onion, chopped (1/2 cup)
  3. 3 stalks celery
  4. 4 cans (6.5 oz each) chopped clams with liquid
  5. 2 medium potatoes, diced (1 cup)
  6. 1/2 teaspoon salt
  7. Dash of pepper
  8. 1/4 cup flour
  9. 3 cups clam juice
  10. 1 cup milk
  11. 1 cup cream
Instructions
  1. In 4-quart dutch oven, cook bacon, onion,and celery over medium heat, stirring occasionally, until bacon is crisp and vegetables are tender.
  2. Add flour to make paste.
  3. Drain clams. Add clam liquid, clam juice, and milk to pot.
  4. Add potatoes and clams. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender.
  5. Add cream, stirring occasionally, just until hot (do not boil or soup may curdle).
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