New England Clam Chowder

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Credit: SeaWatch.com
The National Culinary Review, December 2008

Ingredients

51 oz. Sea Watch Chopped Sea Clams, juice drained and reserved
46 oz Sea Watch Clam Juice
8 oz Butter
8 oz Flour
8 oz. Celery, chopped
8 oz. Onions, chopped
16 oz Potatoes, chopped
32 oz Half & Half

Instructions

Make rouge from butter and flour, add onions and celery stirring constantly for 3 minutes. Add clam juice and potatoes cook over medium heat until potatoes are tender. Add clams, half-n-half and season with salt pepper.

www.seawatch.com

Yield

22 8 oz bowls

Tags

Seafood, Soup, The National Culinary Review

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