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NEW ENGLAND CLAM CHOWDER (Serves 10 to 12)
6 Tbsp. Margarine 3 Cans (7 oz.) Minced Clams
3 Large Onion, diced 6 Tbsp. All Purpose Flour
6 Cups Milk Paprika, to garnish
12 Medium Red Potatoes, cooked, peeled, diced Salt and Pepper, to taste
Cover and preheat to 400˚F.
Lightly wipe COOKWELL with cooking oil. Add margarine and onion to COOKWELL. Cover; cook 5 minutes or until onions
are tender.
Add our and stir to blend. Gradually stir in milk. Add potatoes, clams, salt and pepper. Cover and cook 10 minutes.
Reduce temperature to 300˚F. Stir. Cover; cook 20 to 30 minutes or until heated through, stirring once. DO NOT allow
soup to boil or the milk may curdle.
Ladle into bowls and garnish with a dash of paprika.
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