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Salads - Soups - Sidedishes
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None
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1
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Ingredients |
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1 oz. Bacon - 1/4 Sliced
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1 1/2 oz. Onion - Small dice
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1 oz. Celery - Small dice
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1 tsp. Garlic - Minced
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1 TBSP Butter - Guage how much by fat left from bacon
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1 TBSP Flour
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3 oz. Potatoes - Small dice
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10 oz. Clam juice
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7 oz. Hot cream
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2 oz. Clams - Canned/Chopped
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1/2 tsp. Thyme
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Salt and Pepper T.T.
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Instructions |
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Render the bacon fat and remove the bacon from the pan. Add the onion, celerey and garlic and sweat.
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Add butter and flour to make a white roux. Add the potatoes and clam juice, simmer until the potatoes are tender and the consistency is thick.
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Add cream and check consistency. Remove from heat and add clams, thyme and bacon bits. Salt and pepper T.T.
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Originally Submitted
8/30/2010
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0 Out of 5 from
0 reviews
You can add this New England Clam Chowder recipe to your own private DesktopCookbook.
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