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New England Clam Chowder

Kraft Memeber Recipe
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Makes: 6-8 servings Total Time: 1 hr 45 min
Category: Soups/Chilis Sub Category: Chowders

what you need
  • 3-4 large potatoes
  • 1 onion
  • 1 can clams
  • Salt and pepper
  • 1 stick butter, divided
  • 1 qt light cream
  • 1/3 cup cornstarch
make it
Cut potatoes into large cubes. Fill pot with water just enough to cover the potatoes. Let cook on med/high. Cut up a whole onion thinly and throw on top of your potatoes and cover. Cook until potatoes are soft but not mushy. Do not Drain.

Add in clams with juice and salt and pepper (just a couple of pinches for flavor). Add in 3 Tbsp. of butter. Add in light cream. Heat until hot

Take your cornstarch and add COLD water slowly, mix with a fork. Do not make watery. It should be a very pasty mixture. When chowder is hot, mix in cornstarch mixture. Don't let chowder BOIL. Low heat. Then add in the rest of the stick of butter. Mix until thickens up by stirring. Ready to eat HOT.
Notes
Cook potatoes with onion until the onion is transparent. Make sure that the potatoes are soft not mushy. Don't over cook them!

If cornstarch mixture is too pasty and you cannot stir it, add in a little more of COLD water and a little bit more of the cornstarch.
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