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New England Clam Chowder

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This creamy clam chowder uses quahog clams.

Source: Martha Stewart Living, September 1996
Servings

Ingredients

Directions

Cook's Notes

Sauteing the vegetables in the bacon drippings gives this thick chowder extra flavor.

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  • Byzcook
    18 NOV, 2008
    Yummy! My substitutions (due mainly to what was on hand) shallot (approx 2 oz), no fresh thyme so use a "seafood herb blend" that looked sorta fresh (not 100 years old!), added a finely diced carrot along with red potatoes, no corn, 2 cups milk, 3/4 c half
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