Spenger's Clam Chowder

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place clams in a pot and add boiling water just to cover. Cook, covered until clams open.
  • Remove clams and reserve liquid. Remove meat from shells and finely chop.
  • Gently saute bacon; add onion, tomatoes, celery, and pepper. Cook 5 minutes and add to clam stock and bring to a boil.
  • Add thyme, accent, parsley, diced potatoes, and chopped clams. Season with salt and pepper to taste and let simmer.
  • Melt butter, blend in flour and stir into simmering stock.
  • Serve when stock coats a spoon and potatoes are tender.
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