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Barbara’s New England Clam Chowder

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CATEGORY CUISINE TAG YIELD
Dairy New England December 19 1 servings

INGREDIENTS

2 lb Boiling potatoes; peeled, diced
4 Bacon slices; chopped
1/2 c Chopped onion
3 tb All purpose flour
1 10 ounce can baby clams; drained, juices
; reserved
1 8 ounce bott clam juice
1 c Whipping cream
1 c Milk

INSTRUCTIONS

Place potatoes in medium saucepan. Add enough cold water to cover.
Bring to boil. Simmer until tender, 20 minutes. Drain.
Cook bacon and onion in heavy 2-quart saucepan over medium-high heat
until onion is tender, stirring occasionally, about 8 minutes. Mix in
flour and cook 2 minutes. Add juices from clams, bottled clam juice,
cream and milk. Bring to boil. Stir in clams and potatoes and heat
through.
Makes about 6 cups.
Bon Appetit December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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