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New England Clam Chowder


Thursday, January 01, 2004
American/Appetizers-Side Dish
1/2 lb. minced bacon
1/4 cup vegetable oil
1 medium size onion, diced
3/4 cup flour
46 oz. clam juice
1 1/2 lb clam strips
1/2 Tbsp salt
4 Tbsp Clam Base
1/4 tsp Tabasco
1/4 tsp Nutmeg
1 Tsp Worcestershire sauce
2 lbs. diced potatoes
1 pint milk
1 pint whipping cream
Render bacon in stock pot with vegetable oil. Add onions. Saute until transparent. Add flour to make roux. Stir for 5 to 6 minutes. Add clam broth, clams, seasonings, clam base and potatoes. Let simmer until potatoes are tender. Add milk & cream Let it stand for 5 minutes and serve hot.
Nutrition Facts:
Finn's Chop & Chowder
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