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Governor Lincoln Almond's Rhode Island Clam Chowder


1/2 cup diced onion
1/2 cup diced celery
2 Tablespoons melted butter
8 oz. RI Quahogs chopped (liquid reserved)
3 cups chicken broth
1 cup clam juice
1 cup peeled coarsely chopped potatoes
1/4 cup melted butter
1/2 cup flour
1 cup milk
1 cup Half and Half or heavy cream
Dash thyme
Dash salt
Dash white pepper

In a 3 quart saucepan, sauté onion and celery in 2 tablespoons butter until transparent. Add liquid from clams, clam juice, chicken broth and potatoes. Simmer until potatoes are tender.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.