Barbaras New England Clam Chowder
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Yield: 1 Ready in 1 hours
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Barbaras New England Clam Chowder Preparation
Place potatoes in medium saucepan. Add enough cold water to cover. Bring to boil. Simmer until tender, 20 minutes. Drain. Cook bacon and onion in heavy 2-quart saucepan over medium-high heat until onion is tender, stirring occasionally, about 8 minutes. Mix in flour and cook 2 minutes. Add juices from clams, bottled clam juice, cream and milk. Bring to boil. Stir in clams and potatoes and heat through. Makes about 6 cups. Bon Appetit December 1990
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