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Fisherman's Wharf-Style Clam Chowder in Bread Bowl

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“Recipe from the National Examiner. Sounds really tasty. Not sure about the prep or cooking time, so I am guessing. Can't wait to try this!”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place salt pork or bacon in a pot and cook 2 minutes over medium heat until crisp.
  2. Transfer to a plate and set aside.
  3. Add the onion and celery and saute over medium-low heat for 5 minutes or until onions are translucent and celery softens.
  4. Sprinkle flour over the mixture and stir into a paste.
  5. Add clam juice, potato and thyme.
  6. Increase heat and bring ingredients to a boil.
  7. Reduce to low and simmer for 15 minutes, or until potatoes are tender.
  8. Add clams and stir in cream.
  9. Continue to simmer for 5 minutes until thick and creamy.
  10. Add salt, pepper and Tabasco sauce.
  11. Spoon the chowder into the bread bowl and garnish with salt pork or bacon.
  12. Serve hot.

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