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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

NEW ENGLAND CLAM CHOWDER

serves 6

2 cups water
6 ounces shucked clams
6 ounces diced potatoes
2 ounces ground salt pork
4 ounces diced onion
1 ounce flour
1 cup milk
1/2 cup light cream
1/2 teaspoon salt
1/2 teaspoon Worcestershire
1/4 teaspoon white pepper

Combine water and clams. Bring to a boil. Remove clams from stock. Strain stock through a cheese cloth.
Melt salt pork in a heavy soup pot. Add onions and cook over low heat for 10 minutes.
Stir in the flour to make a roux. Cook for 5 minutes. Pour in the clam stock.
Mix well until smooth. Add the chopped clams, milk, cream, and potatoes.
Simmer until potatoes are done. Season to taste with salt, Worcestershire sauce and pepper. Serve hot.


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