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Homemade Soups and Stews
DEB’S NEW ENGLAND CLAM CHOWDER
Soups and Stews

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ingredients
  • 3 potatoes, peeled and diced
  • 4 celery stalks, finely chopped
  • 1 medium carrot, peeled and grated
  • 2 medium onions, finely chopped
  • 1/4 - 1/2 lb. butter
  • 1/4 cup flour
  • salt & pepper to taste
  • 2 or 3 cans of baby clams
  • reserved clam juice
  • 1 clove garlic, minced
  • Olive Oil
  • 1 can peas with liquid
  • 2 cups very warm milk
  • Salt and Pepper to taste
  • Fresh Parsley Sprigs, for garnish (optional)
preparation
  • Drain the baby clams, reserving the liquid.

  • Combine potatoes, celery, carrot and the reserved clam juice in a large kettle.

  • Add enough water and/or chicken broth to cover vegetables.

  • Cook over medium heat for one hour or until vegetables are tender.

  • Fry the onions and garlic in 1-2 tablespoons of olive oil until translucent and add to soup pot.

  • Add the baby clams and peas.

  • Melt the butter in a skillet and using a wire whip, stir in the flour.

  • Mix well then remove from heat.

  • Slowly whisk the hot milk into the butter/flour mixture.

  • Return to medium heat and whisk continuously with wire whip until thickened and creamy.

  • While stirring the soup, slowly add the milk mixture.

  • Cook for an additional 10 minutes.

  • Adjust salt and pepper and serve immediately, garnished with a sprig of Fresh Parsley.

 

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