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New England Clam Chowder



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  • 12 oz can clams, chopped and drained
  • 1 large onion chopped
  • 3/4 cup flour
  • 3 white potatoes, peeled and chopped
  • 1/2 cup butter
  • 2 quarts whole milk
  • 1/2 tsp ground thyme
  • 2 tbsp minced parsley



Step 1

1. Boil potatoes, reduce heat, cover and simmer
2. Sauté onions in butter in large saucepan until tender
3. Add flour and stir until smooth
4. Add milk, stir until thick and bubbly
5. Add clams, spices and potatoes and heat through

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