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Boston Clam Chowder

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ready in: 30-60 minutes
serves/makes:   4

recipe id: 56447

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1/4 pound diced bacon
1/4 cup butter
2 medium onions
2 large carrots
2 stalks celery
1/4 cup flour
2 cans baby clams
1 cup clam juice
3 large potatoes
2 cups milk
1 teaspoon salt
1/2 teaspoon white pepper


Dice all vegetables. Drain clams and save juice (if there isn't enough you can use bottled juice). Fry bacon in a large pot, add butter, add onions, carrots and celery; saute until tender. Add flour and cook for 2 minutes without browning. Add remaining ingredients, reduce heat and simmer for 30 minutes.

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Elenor, Nevada, USA


Nutritional data has not been calculated yet.

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