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New England Clam Chowder
Courtesy of Every Day with Rachael Ray
Servings: 4
Prep Time: 20 Min.
Cook Time: 35 Min.
What you need:
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1 Tbsp. extra virgin olive oil
2 onions, chopped
2 Yukon gold potatoes (3/4 lb.), finely chopped
2 c. fish sauce or clam juice
1 c. frozen shelled edamame (soybeans), thawed
1 Tbsp. fresh thyme or 1 1/2 tsp. dried
2 Tbsp. flour
2 Tbsp. butter
1 c. whole milk
2 Tbsp. cornstarch
1/4 c. heavy cream
1 lb. frozen chopped clams, thawed, with their liquid
salt and pepper
What to do:
1. In a large saucepan, heat the olive oil over medium heat. Add the onions and cook, stirring often, until tender, about 7 min. Add the potatoes and fish stock and bring to a boil. Lower the heat and simmer until the potatoes are tender, about 7 min.. Stir in the edamame and thyme and keep warm over low heat.
2. Meanwhile, in a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 min., then whisk in 1/2 c. milk until thickened. Whisk the cornstarch into the remaining 1/2 c. milk, then whisk into the hot milk mixture; stir in the cream. Cook, stirring often, until thickened and steaming, about 3 min..
3. Stir the cream mixture into the potato-broth mixture; add the clams with their liquid. Bring to a simmer and simmer for 5 min. more (note: do not boil as this toughens the clams). Season with salt and pepper.
Serve with:
Warm cornbread or bakery fresh rolls
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