New England Clam Chowder (Popponesset Inn)

Ready in 1 hour

Classic clam chowder.

Top-ranked recipe named "New England Clam Chowder (Popponesset Inn)"

3 avg, 2 review(s) 50% would make again

Ingredients

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8 tablespoon butter; (1 stick)
6 tablespoon Flour
46 cups juice)
2 onions; diced small
1 bunch celery; diced small
8 potatoes; diced
1 cup light cream
Salt and pepper; to taste
Worcestershire sauce; to taste

Original recipe makes 8

Servings  

Preparation

In a sauté pan, prepare the roux by melting the butter. Add the flour and cook, stirring constantly, for 5 minutes.

Strain the clams from the juice

In a large soup pot, heat the juice over medium heat. When hot, add the roux to thicken.

In a separate pot, boil or steam the onions and celery until tender. Boil or steam the potatoes until cooked but still firm. Add the cooked onions, celery and potatoes to the thickened clam broth. Add the chopped clams, cream and seasonings. Cook an additional 5 minutes. Serve immediately.

Credits

Added on Award Medal
Calories Per Serving: 365 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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46 cups juice?? You need to fix this recipe because it isn't right.
Twinz2 1 year ago
[I posted this recipe.]
phred101 4 years ago
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