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Receta Creamy New England Clam Chowder
by CookEatShare Cookbook

Creamy New England Clam Chowder
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Ingredientes

  • 2 c. red bliss potatoes, diced sm.
  • 1 lg. onion, diced
  • 1 stalk celery, diced
  • 3 cans (6.5 ounce.) Gorton's chopped clams and juice
  • 1 teaspoon thyme
  • 1/4 teaspoon pepper
  • 2 c. whole lowfat milk
  • 1/2 stick butter
  • 3 tbsp. cornstarch

Direcciones

  1. Cook diced potatoes with just sufficient water to cover (doesn't take long). Saute/fry celery and onion in the 1/2 stick of butter till golden brown. Stir in cornstarch to make a roux (paste). Stir in juice from liquid removed clams and after thickened, slowly add in lowfat milk. Add in potatoes. When almost boiling, add in liquid removed clams; let heat for 1 minute, then serve. Serves 6-8.