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New England Clam Chowder

New England Clam Chowder

  • 2 cans minced clams
  • 2 cups potatoes, chopped
  • 1 cup onions, chopped
  • 1 cup celery, finely chopped
  • 1 1/2 tsp salt
  • 1/4 tsp. pepper
  • 3/4 cup butter
  • 3/4 cup flour
  • 1 quart half & half

Preparation -
Place vegetables in a saucepan. Drain juice from cans of minced clams into the pot of vegetables. Set clams aside. Add water to vegetables, enough to cover, bring to a boil, reduce heat and cook until tender In a Dutch Oven or large saucepanm, make a white cauce - Melt butter; Stir in flour, salt, and pepper. Stir in half & half, and cook until muxture thickens, stirring constantly. Add vegetables and clams to the white sauce. Stir and cook on low heat for about 10 more minutes.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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