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New England Clam Chowder

SERVES: 4 to 6

 

INGREDIENTS:

1/2 teaspoon butter

1 cup chopped onion

1 medium garlic clove, minced

1 teaspoon thyme

1 teaspoon tarragon

1 teaspoon rosemary

4 cans clams (6-1/2 ounces)

1 cup bottled clam juice

1 tablespoon all-purpose flour

1-1/2 cups Half and Half

1/4 teaspoon white pepper

4 medium potatoes, peeled, cut into bite size pieces, boiled

 

INSTRUCTIONS:

 

In a large pot, over low heat, cook the butter, onion, garlic, thyme, tarragon and rosemary.

 

Drain the clams, adding the juice to the pot. Set the clams aside. 

 

Add the other clam juice.

 

Slowly stir in the flour.

 

Bring to a boil; reduce heat.

 

Add Half and Half and simmer 20 minutes.

 

Add white pepper and potatoes. Heat to serving temperature. 

 

Add clams. Cook for about 5 minutes. Do not allow to boil. Serve at once with crackers.

Posted by: / July 02, 2010

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