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New England Clam Chowder

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CATEGORY CUISINE TAG YIELD
Seafood, Dairy New England Soups 1 Servings

INGREDIENTS

3 1/2 lb Bacon; small diced
1/2 lb Butter
5 1/2 Onion; small diced
1 1/2 bn Celery; small dice
2 1/2 c Flour; (may vary)
1 1/2 ga Fish or clam stock; (juice may be used)
7 1/2 lb Potato; small dice
2 tb Thyme
2 tb Rosemary
1 tb Kosher salt
1 tb White pepper
5 1/2 lb Cooked clams; chopped small
As needed half and half; (milk may be used)

INSTRUCTIONS

1. Render bacon until crisp.
2. add butter, onions, celery, and saute until transparent.
3. add flour & cook 8 minutes. Stirring frequently.
4. add stock, stirring, and bring to a simmer for 15 minutes. (keep
stirring)
5. add potatoes & season, cook until potatoes are tender.
6. add clams & cream..
This should be a thick soup, Be CAREFUL not to let the soup stick or burn,
stir, stir, stir!!!
Recipe by: S.C.I. - Jamie
Posted to recipelu-digest Volume 01 Number 531 by CuisineArt
<CuisineArt@aol.com> on Jan 15, 1998

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