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Post  jpatti on 2/1/2012, 4:16 pm

NEW ENGLAND CLAM CHOWDER
6 servings @ 14/15/618

Fry 1 small onion (chopped) and 6 oz bacon (diced) in soup pot.

Add 2 cups chicken broth, 8 oz bottle of clam juice and the liquid from 2 10-ounce cans of clams (reserving clams).

Add 6 cloves garlic (pressed), 2 stalks celery (minced), 1 medium carrot (shredded), 1 tsp sea salt, 1 tsp freshly ground black pepper, 1/2 tsp basil and 1/2 tsp paprika.

Bring to boil, cover and reduce heat and simmer for about a half hour.

Meanwhile, nuke a 16 oz package of frozen cauliflower until very soft (or a head of fresh cauliflwoer); drain and mash cauliflower and add cauliflower to soup pot.

Stir in 1 stick butter, 2 1/2 cups heavy cream and 2 TB parsley; continue cooking until butter melts; add the reserved clams and cook until heated through.
jpatti
jpatti

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