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The Rocky Mountain Woman

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You are here: Home / Recipes / New England Clam Chowder

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New England Clam Chowder

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Most purists are horrified about making clam chowder with canned clams. I’m not one of those people. If I only made clam chowder with fresh clams, I’d only make it once or twice a year when I’m in Oregon and that would be so very sad because Clam Chowder, canned clams or fresh, is one of those foods that fill your soul with contentment. When I’m in Oregon I buy big cans of clams so I have enough clams to make chowder anytime I want. One thing you don’t want to do is skimp on the clams, because you need lots of clams to make a really good chowder!

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New England Clam Chowder

Creamy, rich clam chowder with LOTS of clams!  

  • Author: Rocky Mountain Woman

Ingredients

Scale

2 T butter

1 medium onion, diced 

3 T flour

2 C chicken stock

2 C canned clams with juice 

1 C heavy cream

2 bay leaves

1 C potatoes, diced

salt and pepper from the mill 

Instructions

Melt the butter in a dutch oven

Add the onion and saute until soft, stirring often

Stir in the flour to make a roux, cook for a minute or two on medium heat, stirring constantly
Add the chicken stock slowly whisking while you add it 

Add the cream, bay leaves and potatoes

Bring to a simmer, then cook on low heat until potatoes are soft, about 20 minutes

Add clams with juice, salt and pepper

Let simmer for about 5 minutes to heat clams 

 

 

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Serve with crackers

Adapted from a David Leiberman recipe via the Food Network

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I have a condition called Obsessive Compulsive Food Disorder (OCFD). I can’t walk by a restaurant without checking out the menu or past a bookstore without going in to check out the newest cookbooks. Food is the lens that I view my life through. Read More…

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