clam chowder
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Recipe was in Taste of Home a number of years ago but can no longer be found online.
yield
8 serving(s)
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For clam chowder
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4 cred potatoes, cubed
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3 cwater
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1medium carrot, grated
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1small onion, chopped
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2 tspchicken bouillon granules (or 2 boullion cubes)
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1 tspdried parsley
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1/2 tsppepper
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2 Tbspflour
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1/2 ccold water
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2 - 10 oz. canwhole baby clams, drained
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2/3 ccubed or shredded velveeta (can use reduced fat)
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1 - 12 oz. canevaporated milk (can use reduced fat)
How To Make clam chowder
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1Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat, cover, and simmer for 20 minutes or until potatoes are tender.
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2Combine flour and cold water until smooth. Stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
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3Reduce heat. Add clams and cheese. Cook and stir until cheese is melted.
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4Stir in milk; heat through.
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