Recipe by Ken Glass
"A delicious California take on the traditional New England clam chowder. We serve this every Christmas Eve."
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bacon, or more to taste
diced red potatoes, or more to taste
minced yellow onion
seafood seasoning (such as Old Bay®)
white pepper to taste
4 (6.5 ounce) cans
minced clams, undrained, or more to taste
1 1/2 tablespoons
red wine vinegar
This was good! I did reduce the butter and cornstarch by 1/2, as it seemed a bit too much for me, and that worked fine. It was the perfect thickness for us. This had a subtle, but nice flavor. This is not gonna replace our favorite clam chowder, but we all enjoyed it, and I would make it again! Thanks for sharing. :)
Absolutely delicious! I did a few less clams and a few more veggies by mistake... But it still worked. I also probably could have stood to do just a smidge less of corn starch.
* Percent Daily Values are based on a 2,000 calorie diet.
California Clam Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 220
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