Recipe by Pam Anderson
"Traditional style clam chowder that will warm you up on a winter day."
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1 1/2 cups
medium diced onion
peeled and cubed potatoes
2 1/2 teaspoons
ground white pepper to taste
4 (6.5 ounce) cans
chopped clams, reserve 1/4 of the clam juice
This was awesome... lovely and rich without it being so...
the taste was okay, but the soup was REALLY watery. Probably not worth the remake.
The taste of the chowder is pretty good except it has no thickening agent in it. It is very much like a soup versus a chowder. I modified the way I made it (the second time) to allow butter and flour to cook together and it thickened nicely. I also added thyme and a little greek seasoning and it was great!
* Percent Daily Values are based on a 2,000 calorie diet.
New England Style Clam Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 395
** Calories from Fat: 170
The hard work's over, now celebrate the leftovers.
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