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Creamy New England Clam Chowder
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Ingredients
– 3 6.5 oz cans chopped clams drained – 8 oz clam juice – 1 medium onion diced – 2 medium russet potatoes peeled and diced – 2 tbsp butter – 3 cloves garlic minced – 2 cups heavy cream – 1 cup chicken broth – 6 strips bacon diced – 1 bay leaf – 1/2 tsp salt – 1/2 tsp pepper – 1/8 tsp cayenne pepper – 1/2 tsp dried thyme – 2 tbsp flour
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In a large pot cook the bacon until crispy and fat is rendered.
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Melt butter and cook onion until tender. Add garlic and cook for a minute then add flour and cook an additional minute.
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Add broth, clam juice, potatoes, and seasonings to the pot and stir. Bring to a boil and simmer covered for 15 minutes.
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Add heavy cream, chopped clams and most of the bacon and stir to combine and heat through.
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Serve with a garnish of chives and remaining bacon.
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