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Creamy Chunky Clammy Chowder

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“This is a hearty soup. Some may prefer to add more liquid. This recipe makes a lot, but it can be halved.”
READY IN:
40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large soup pot, melt butter. Add celery, celery leaves, onion, carrots and garlic; cover and cook about 10 minutes (stirring occasionally) to soften veggies.
  2. Add wine and potatoes. Add in the juice from ALL the canned clams (should be about 2 cups total); set clams aside. Add water, sugar, pepper, salt, paprika and parsley; bring to a boil. Reduce heat; cover and simmer for about 15 minutes (stirring occasionally) or until potatoes are tender.
  3. Add the clams.
  4. In a medium bowl, whisk together half and half with the flour until smooth; pour into soup pot. Stir well. Heat through and serve.

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