Boston's Best Clam Chowder
Recipe from The Food Channel

This New England favorite is a breeze to make wherever you live. There are quite a few ingredients, but you'll find that most are already in your pantry.



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Ingredients
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    6   tablespoons 
    butter
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    2   cups 
    chopped onion
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    1   cup 
    chopped celery
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    2   tablespoons 
    chopped garlic
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    1 1/2  teaspoons 
    Kosher salt
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    1   teaspoon 
    black pepper
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    1/2  cup 
    flour
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    2  10  ounce cans 
    whole baby clams, drained, juiced reserved
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    4   cups 
    water
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    4   
    red skinned potatoes, unpeeled, diced
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    1   pinch of 
    nutmeg
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    2   teaspoons 
    Worcestershire sauce
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    1/4  teaspoon 
    Tabasco brand pepper sauce
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    2   cups 
    heavy cream
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    1   teaspoon 
    fresh thyme leaves
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    1   tablespoon 
    fresh chives, finely chopped

Directions
1.
Melt butter in large soup pot.
2.
Saute onions, celery, and garlic in butter over medium heat for 5 minutes or until softened; season with salt and pepper.
3.
Add flour and cook, stirring constantly, for 2 minutes over medium heat.
4.
Add clam juice and water and bring to simmer. Let simmer for 15 minutes.
5.
Add potatoes, nutmeg, Worcestershire, Tabasco; simmer for another 12 to 15 minutes or until potatoes are tender.
6.
Add cream, clams and thyme and bring to a slow simmer; heat for 10 to 12 minutes or until soup is desired consistency..
7.
Add chives and serve immediately.
Nutrition information
Per Serving: cal. (kcal) 605, Fat, total (g) 44, chol. (mg) 214, sat. fat (g) 27, carb. (g) 37, fiber (g) 3, pro. (g) 20, vit. A (IU) 1944, vit. C (mg) 27, sodium (mg) 1046, calcium (mg) 202, iron (mg) 25, Percent Daily Values are based on a 2,000 calorie diet
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