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New England Clam Chowder I
July 10, 2006

A good start for chowder base. I use salt pork rather than bacon. I only use clam broth and begin by cooking a couple of potatoes till mushy to give the broth some thickness. A real New England Clam Chowder NEVER thickens with flour or cornstarch. That will change the flavor and texture completely. Light cream and freshly ground pepper are added to the hot chowder just before adding the clams. I have never used canned clams, but I'm sure they are similar to fresh. I don't trust a chowder that "you can stand a spoon in". I make a simiar corn chowder with chicken broth and celery when the corn is fresh and plentiful.

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