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Red Lobster New England Clam Chowder

Kraft Memeber Recipe
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Makes: 5 servings Total Time: 25 min
Category: Soups/Chilis Sub Category: Chowders

what you need
  • 2 1/2 cups water
  • 3 cans (6.5 oz. each) minced clams, plus liquid
  • 1/2 cup all-purpose flour
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 bay leaf
  • Dash dried thyme
  • 2 white or red potatoes, peeled and diced (not russet or yellow potatoes)
  • 1 cup heavy cream
make it
1. Combine water and liquid drained from all 3 cans of clams in a large saucepan. Stir in flour, parsley, salt, pepper, bay leaf and thyme. Turn to medium heat.

2. When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan.

3. Add the clams to the saucepan and simmer for 10 minutes, stirring often.

4. Add the cream and simmer for an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn't bubble over. Turn down the heat if the soup begins to erupt. Remove and discard bay leaf.
Notes
Some brands of canned clams seem to be saltier than others. Depending on the saltiness of the clams you choose, you may want to add a bit more salt. Start with an additional 1/4 teaspoon of salt if you find the soup on the bland side.
Average Rating  (1)
Rated  by loepkerd on 1/22/2013 I made this on a cold winter Sunday afternoon - VERY GOOD! The only change I made was to mix the flour in butter in a small skillet before adding to the water. The seasons were very good in this, and just the right thickness!
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