New England Clam Chowder
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The National Culinary Review, December 2008
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
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.
22 8 oz bowls
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