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Clam Chowder

This northeastern favorite is made super easy using our Cream Soup Base.

Ingredients

Recipe Yield: 24 1-cup servings
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Amount Item
1  gal Hot water (180°-190°F)
1  bag Foothill Farms® Cream Soup Base (either #096T or #067T)
3  cups diced clams
1  qt cooked, diced potatoes
1/2  cup finely diced onion
1  cup diced, cooked celery
1/4  lb butter, melted
1  tsp dried thyme

Instructions

  1. Pour water into a large stock pot. Pour contents of Cream Soup Base into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved.
  2. Add clams, potatoes, onion, celery, butter and thyme. Stir gently to combine.l
  3. Heat to serving temperature. Never boil. Ladle into serving bowls.
 

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