Creamy New England Clam Chowder
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New Englanders are very proud of their "chowda," and you'll be proud, too, when you serve this easy version tonight.
What You'll Need
- 1/4 cup chopped onion
- 2 tablespoons butter
- 2 cans (6-1/2 ounces each) chopped clams
- 1 bottle (8 ounces) clam juice
- 1 3/4 cups chicken broth
- 1 cup diced potatoes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried parsley flakes
- 1/3 cup cornstarch
- 3 cups milk
What to Do
- In a soup pot over medium heat, sauté the onions in the butter for 3 to 5 minutes, or until tender. Add the clams, clam juice, chicken broth, potatoes, salt, pepper, and parsley; cook for 15 minutes or until the potatoes are tender.
- In a small bowl, dissolve the cornstarch in the milk. Add to the soup pot, then bring to a boil. Cook until thickened, 5 to 8 minutes, stirring constantly.
- Makes about 7 cups.
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