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Epic meal time clam chowder edition but even more boring than the original Real recipe: http://www.foodnetwork.com/recipes/dave-lieberman/new-england-clam-ch.

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Directions. Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine.

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1/2 cup (125ml) heavy cream. 1 to 2 tablespoons chopped flat leaf parsley. Put clams in a pot. Add water, and cover. Turn the heat on and when the water starts to boil, reduce the heat to a low boil and let the clams steam until they open, about 6 to 8 minutes. Remove from heat and let cool.

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Add 1/2 T. chicken bullion, and 2 T. Salt to the water to flavor the potatoes. Boil potatoes about 15-20 minutes, or until tender. Drain water off potatoes and set potatoes to the side. In the a large soup pot over medium heat, add chopped bacon. Cook bacon until it begins to crisp, and then add celery and onion to pot and cook until tender.

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Get full New England Clam Chowder (Dave Lieberman) Recipe ingredients, how-to directions, calories and nutrition review. Rate this New England Clam Chowder (Dave Lieberman) recipe with 2 tbsp unsalted butter, 1 medium onion, finely diced, 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces, 3 tbsp all-purpose flour, 2 cups chicken or.

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Adapted from Cooking Light and Food Network's Dave Lieberman. New England Clam Chowder. Ingredients 1 lb bag frozen clams, undrained 4 bacon slices 1 garlic clove, minced 1/2 onion, chopped 2 celery stalks, chopped 1 cup cubed red potato 1/2 cup corn 1 1/2 teaspoons chopped fresh thyme

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Cooking Channel serves up this New England Clam Chowder recipe from Dave Lieberman plus many other recipes at CookingChannelTV.com

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Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*.

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From Dave Lieberman. Yield: 6-8 servings. 2 Tbs. unsalted butter 1 medium onion, finely diced 2 celery stalks, trimmed, quartered lengthwise, then sliced into ¼-inch pieces 3 Tbs. flour 2 cups chicken or vegetable stock 2 (10-ounce) cans chopped clams in juice 1 cup heavy cream 2 bay leaves 1 pound Idaho potatoes, cut into ½-inch cubes

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After tasting the award-winning New England clam chowder at the immensely popular Woodman's of Essex in Massachusetts, we were inspired to bring a recipe ins.

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How do you make octopus chowder? Go look up Dave Lieberman's clam chowder recipe (http://www.foodnetwork.com/recipes/dave-lieberman/new-england-clam-chowder-.

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Pour all of the vegetables into a medium-sized sauce pan. 2. Find yourself two cans of chopped (or minced) clams in clam juice. Open the cans and pour the clam juice over the top of the vegetables. 3. Add just enough water to the pot to cover the vegetables. Place the pot on the stove and bring the contents to a boil.

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New England Clam Chowder (Adapted from Dave Lieberman via Foodnetwork.com) 6 - 8 servings. Ingredients: - 1 pound red potatoes (peeled, cut into ½-inch cubes) - 3 (6.5-ounce) cans chopped clams in juice - 2 cups chicken broth - 1 medium onion (finely diced)

Clam Chowder

Saute for 5-7 minutes or until onions are soft. Add potatoes, garlic, red pepper flakes (if using) and sauté 30 seconds. Sprinkle in flour and cook an additional 1 minute. Stir in chicken broth, reserved 2 ½ cups clam juice, chicken bouillon, bay leaves and all seasonings. Bring to a boil then reduce to a simmer.

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Heat the oil in a medium saucepan and saute the onions, celery, bay leaves and black pepper until translucent. Add the clams and mix to combine. Add the potatoes, wine, parsley, clam base and a.