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Hearty New England Clam Chowder

By: BnBFinder, courtesy of Blue Bay Inn
This image courtesy of bnbfinder.com

Bring this classic to your dinner table today. Rich and creamy, this homemade soup recipe is a must for any Clam Chowder fan. Perfect any time of year, enjoy spoonful after spoonful.

Notes


Find more awesome dishes from New England and beyond in this all-American recipe collection:





 



 

Ingredients

  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 3 to 4 large potatoes, cubed
  • 1 can clam juice
  • 1 1/2 cup fat free half and half
  • butter flavor Pam
  • 1/4 cup flour
  • butter salt

Instructions

  1. Coat onions and celery  with Pam and sear in pot with a little of juice(3-5 minutes to translucent).
     
  2. Add Clam juice and potatoes bring to boil.
     
  3. Spray Pam in bowl (A lot) and add flour and make a Rue.
     
  4. When Potatoes are soft add Half & Half to pot and bring to almost boil.
     
  5. Add some soup to the rue and then add rue back to pot.
     
  6. You can add Butter Salt to taste.

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Yeah...no clams, but I suppose we can buy some canned clams and add them. I'm wondering what size can of Clam Juice to use? Any suggestions?

Hi Butch - This recipe calls for clam juice instead of whole clams. If you are looking for a recipe featuring actual clams, you can try this one instead: http://www.recipelion.com/Soups/Cozy-Up-Clam-Chowder I hope this helps! -Editor of RecipeLion

No "CLAMS" in clam chowder?????

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