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What's the password? New England Clam Chowder

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"Across the board family soup favorite. Of course, it's the white kind, not the red! From Ace Ventura: Pet Detective."

Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

I have yet to meet anyone who doesn't love New England Clam Chowder. Even the folks I've known from Manhattan.

Ingredients You'll Need

4 oz. salt pork, diced
1 onion, finely chopped
1/4 cup celery, diced
3 large potatoes, peeled & diced
2 cups clam juice
white pepper
1/4 teaspoon ground thyme
2 cups milk
2 cups heavy cream
24.5 oz. canned clams
3 tablespoons of fresh dill or chives


In large soup kettle, brown salt pork and remove from kettle. In rendered fat, saute onions and celery until tender.

Add potatoes, clam juice, thyme, salt and pepper to taste.

Simmer uncovered until potatoes are tender. Stir in milk, cream and clams. Heat through, but do not boil or you will scald the cream.

Garnish with fresh dill or chives before serving.

Pairs Well With

Serve in small round hollowed out sourdough french loaves. Nom nom!

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