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PHPRecipeBook 4.08

Recipe Name: Woodman's Clam Chowder Submitted by: Ryan
Source: Source Description:
Ethnicity: American Last Modified: 9/19/2023
Base: Seafood Comments:
Course: Soup  
Difficulty: Easy
Preparation Time: 60+ Minutes
Number of Servings: 8

1 3/4 Pound(s) half-inch cubes potato, russet
2 6.5 ounce cans clams, minced
1 chopped onion, white
1 Teaspoon(s) salt
2 Teaspoon(s) freshly ground black pepper
2 10 ounce can clams, whole baby
1 1/2 Cup(s) cream, heavy
1/2 Cup(s) milk
2 Tablespoon(s) butter, unsalted
2 Tablespoon(s) Instant mashed potato flakes
Peel and cube the potatoes.
Add potatoes and just enough water to cover them to a cold pan.
Bring to a boil then reduce to simmer and cook for about three minutes.
Cook until al dente.
Drain and let cool in a bowl, about 30 minutes.
Add two cans of chopped clams with fluid to the potatoes.
Add chopped onion, salt, and pepper.
Mix and place in a ziplock bag to chill for one hour.
Place mixture in a pan.
Strain the fluid from baby clams and reserve 1 cup.
Add 1 cup of clam brine to the mixture (add water if necessary to get to 1 cup)
Add 1.5 teaspoons of table salt.
Heat to a bare simmer over medium heat, not a boil.
After about 10 minutes, the mixture should reach a bare simmer, then reduce heat to medium low and cook another 5 minutes.
When potatoes are done, add baby clams.
Add light cream.
Cook at medium for 5 minutes.
Take off heat and add butter, potato flakes.
Serve with oyster crackers.

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