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      http://www.tastebook.com/recipes/644411-Ivar-s-Clam-Chowder

      Ivar’s Clam Chowder

      Straight from the Seattle Times Newspaper

      Ingredients

      • 2 (6 1/2 ounce) cans minced clams
      • 1 cup finely chopped onion
      • 1 cup finely diced celery
      • 2 cups finely diced potatoes
      • 3/4 cup butter or margarine
      • 3/4 cup flour
      • 4 cups half-and-half, warmed
      • 1 teaspoon salt, to taste
      • 1 dash pepper
      • 1/2 teaspoon sugar

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      Directions

      • 1) In a medium saucepan, drain the juice from the clams; set the clams aside.
      • 2) Combine clam juice with the onions, celery and potatoes.
      • 3) Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
      • 4) In a large saucepan, melt the butter.
      • 5) Add flour and stir in to the butter until light golden roux.
      • 6) Slowly whisk in the warm half-and-half.
      • 7) Cook and whisk until smooth and thick, about 5 minutes.
      • 8) If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth.
      • 9) Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
      • 10) Stir well and adjust the seasonings if necessary. – suggest serve in sough-dough bowl

      Source:Seattle Times

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