Hobee Restaurant Boston Clam Chowder

"This recipe is from another site that states it is originally from the book, "Food Festivals Of Southern California--Travelers Guide and Cookbook", by Bob Carter"
 
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Ready In:
1hr 45mins
Ingredients:
13
Yields:
4 1/2 gallons
Serves:
64

ingredients

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directions

  • Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper. Cook 30-45 minutes until vegetables are tender.
  • Melt butter and add flour and garlic. Stir constantly until slightly brown.
  • Combine with vegetable mixture and add milk. Stir well and simmer until desired thickness.
  • Note: You may use half and half for a richer chowder in place of the milk. Or use a combination of both.

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RECIPE SUBMITTED BY

I am a stay at home mom to our 4 yr old daughter, 10 month old son, and Ben, our 11 yr. old German Shepherd. I love to cook, read, and enjoy doing mosaic.
 
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