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Clam Chowder to keep you through the winter

by on December 26, 2012

Clam Chowder


4-6 1/2 ounce cans of minced clams (Make sure it’s minced not chopped)

6 medium potatoes

4 carrots

1/2 bunch of fresh parsley


1/2 cup of butter

1 medium white onion


Melt butter in a large stockpot, finely dice the onion and saute in pot.  Drain the juice from the clams into the butter once the onions are clear.  Dice the carrots and add to the pot.  Lower the temp to simmer.  Peel and cut up the potatoes in to 1/4 inch pieces and add to the pot.

Finely cut parsley (I use the Magic Bullet) add to pot.  Rinse off the clams and add with the half and half to the pot.  When potatoes and carrots are soft you can serve.  Add pepper for taste.SAMSUNG


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  1. That looks good and quick and easy! I know what’s for lunch!

  2. I can’t wait to try this. I love clam chowder.

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