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Chowder > Governor Lincoln Almond's Rhode Island Clam Chowder

Governor Lincoln Almond's Rhode Island Clam Chowder

1/2 cup diced onion
1/2 cup diced celery
2 Tablespoons melted butter
8 ounce RI Quahogs chopped (liquid reserved)
3 cups chicken broth
1 cup clam juice
1 cup peeled coarsely chopped potatoes
1/4 cup melted butter
1/2 cup flour
1 cup milk
1 cup Half and Half or heavy cream
Dash thyme
Dash salt
Dash white pepper

In a 3 quart saucepan, saute onion and celery in 2 tablespoons butter until transparent. Add liquid from clams, clam juice, chicken broth and potatoes. Simmer until potatoes are tender.

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