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In this slightly lighter yet still rich version of clam chowder, half-and-half mixes with the liquor spilled from the clams, letting the briny goodness of cherrystones and hints of thyme, bay leaf, and celery shine through. Have your crackers ready.

Source: Martha Stewart Living, August 2008



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How would you rate this recipe?
  • artgirlri
    9 AUG, 2008
    When we eat chowder, it is usually as the main meal with a salad and popovers. This recipe, while delicious did not provide enough. If you eat more than a cup at a sitting, double the recipe. 24 littlenecks provided only 1 cup of meat so the chowder was a bit thin. As a New Englander, I thought this recipe was authentic. The addition of salt pork instead of bacon would make it more so.

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