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New England Clam Chowder (Food Network Dave Lieberman): Submitted by: Hazel Michling | Date Added: 24 Feb 2015
Listed in: Soup

2 TBSP unsalted butter
1 medium onion, finely diced
2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/3 inch pieces
1 TBSP all purpose flour
2 cups chicken or vegetable stock
2 (10 ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into 1/2 inch cubes
Salt and freshly ground black pepper

Pan Toasted Croutons
2 to 3 TBSP unsalted butter
1/2 baguette, cut into 1 inch cubes
3 TBSP freshly chopped flat leaf parsley
Salt and freshly ground pepper

Recommended Instructions

Heat the butter in large pot over medium high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juie from 2 cans of chopped clams (reserve clams), cream, bay leaves and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often.

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