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New England Clam Chowder
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Submitted by:
Jimmy |
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This is my favorite soup of all time. It's absolutely delicious and is great on a cold day. This recipe is easy and delicious. Double it to entertain more guests. |
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INGREDIENTS:
- 2 slice(s) , Bacon
- 1 large , Onion Chopped
- 1 cup(s) , Celery Chopped
- 1/2 tablespoon(s) , Flour
- 2 cup(s) , Fish Stock
- 2 medium , Potatoes Diced
- 1 teaspoon(s) , Old Bay Seasoning
- 1 cup(s) , Milk
- 1 cup(s) , Heavy Cream
- 12 ounces , Clams Canned; Chopped
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| Instructions: |
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Fry bacon in a large saucepan. When it's crisp, take out the bacon. Put the onion and celery into the bacon grease and saute til it's translucent. Stir in the flour, then pour in the fish stock and stir til it's thickened. Dump in the potatoes and seafood seasoning, bring to a boil, cover, turn down the heat and simmer for 20 minutes. Add the milk, cream, clams, and clam liquid, then take it off the fire til you're ready to serve it. When it's time to eat, heat through, ladle into big bowls, and crumble the bacon on top |
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