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New England Clam Chowder

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CATEGORY CUISINE TAG YIELD
American American, Soups & sto 4 Servings

INGREDIENTS

2 cn Clams
2 lg Potatoes, diced
1/4 c Butter
1 sm Maui onion, chopped
2 c Half and half
Salt and pepper, to taste
Sherry, optional

INSTRUCTIONS

Drain clams; reserve liquid. Saute onions in butter. Add potatoes and clam
juice and cook until tender. Add clams, half and half and sherry. Heat and
season. Do NOT boil. Yield: 4 servings.
Recipe by: Molly Walsh Posted to TNT - Prodigy's Recipe Exchange Newsletter
by mollywalsh@juno.com (Molly Walsh) on Jul 10, 1997

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