COOKING WITH CARLEE
Easy Creamy New England Clam Chowder
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Creamy chowders are a filling and wonderful way to enjoy a bowl of soup. This New England clam chowder is lent friendly and super delicious.
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Ingredients
Ingredients
Butter
Celery
Onion
Potatoes
Garlic
Thyme
Flour
Milk
Vegetable or seafood stock
Bay leaf
Clams
Half and half
Salt and pepper
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Thinly slice the celery, finely dice the onion and cut the potato into approximately 1//2-1/4 inch cubes.
INSTRUCTIONS:
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In large stockpot or dutch oven, melt the butter over medium heat. Add the onions, celery and potatoes along with a quarter teaspoon each of salt and pepper.
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Add the garlic, thyme and flour. Stir to coat everything with the flour and cook for a minute or two, stirring frequently.
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Slowly pour in the stock, scraping up the bits on the bottom of the pan as you do. Add the milk, bay leaf and clams (with the juice!)
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Cook over medium heat until it just starts to bubble then drop the heat to medium low and simmer for about 10 minutes.
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Bread bun
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