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James Henry’s Clam Chowder

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Level: Easy

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Description

A family favorite New England style chowder.

Ingredients

  • 2 cups Diced Potatoes
  • 1 stalk Celery, Medium Dice
  • 6 strips Bacon (thick Sliced And Peppered)
  • 1 whole Sweet Onion, Medium Size (medium Dice)
  • 2 Tablespoons Flour
  • 1 can (6.5 Oz. Can) Chopped Clams (or More Clams To Your Taste)
  • 10 whole Cherrystone Clams
  • ½ cups Frozen Sweet Corn Niblets (extra Sweet)
  • 2 cups Non-dairy Creamer (or Half-and-Half)
  • 2 Tablespoons Butter
  • Salt To Taste
  • Black Pepper To Taste
  • Thyme, To Taste

Preparation

Cut and boil potatoes and celery in a small pan of salted water.

Cut bacon into small pieces and fry in a stockpot. Add onions when bacon turns crispy. Cook until onions are soft. Dran and mop up fat with paper towels.

Add flour, chopped clams with juice, and cherrystone clams. Cook on a simmer for 3 minutes. Add the cooked and drained potatoes and celery, along with the sweet corn. Mix well. Add non-dairy creamer (or half-and-half), mix again. Add butter, cover, and turn off heat. Butter will be melted in a few minutes. Mix again. Season to your taste.

For a delicious treat, serve with crusty bread or cornbread.

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