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Hobee Restaurant Boston Clam Chowder

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“This recipe is from another site that states it is originally from the book, "Food Festivals Of Southern California--Travelers Guide and Cookbook", by Bob Carter”
READY IN:
1hr 45mins
SERVES:
64
YIELD:
4 1/2 gallons
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper. Cook 30-45 minutes until vegetables are tender.
  2. Melt butter and add flour and garlic. Stir constantly until slightly brown.
  3. Combine with vegetable mixture and add milk. Stir well and simmer until desired thickness.
  4. Note: You may use half and half for a richer chowder in place of the milk. Or use a combination of both.

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