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Source: The Working Family's Cookbook

Clam Chowder
Creamy clam chowder full of clams and potatoes has long been an American favorite.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 30 to 40 minutes
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2 pounds clams
1 cup white wine
2 tablespoons butter or margarine
1 small onion, chopped
1 cup clam juice
1 pound potatoes, peeled and cut into 3/4-inch cubes
1 1/2 cups half-and-half
freshly ground pepper

Wash and scrub the clams under cold running water. Discard any that are not closed.

Put the clams in a large pot with the white wine. Cover the pot tightly and put over medium heat. Steam for 4 or 5 minutes, just until the clams have opened. Drain the clams, reserving the liquid, and discard any that have not opened. Shuck the clams and strain the liquid through 2 layers of cheesecloth.

Heat the butter in a saucepan over medium heat. Add the onion and cook for about 5 minutes, until softened. Add the strained clam liquid and the bottled clam juice and bring to the boil. Add the half-and-half and the potatoes and bring back to the boil. Lower the heat and simmer for 20 to 25 minutes until the potatoes are tender. Add the clams and season with salt and pepper taste. Cook just long enough to warm the clams through. Serve at once.

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