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![Clam chowder](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNDU5IiB2aWV3Qm94PSIwIDAgNTg1IDQ1OSI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Clam chowder](https://foodlovi.com/wp-content/uploads/2023/04/Clam-chowder-585x459.jpg)
Ingredients
- 8 celery sticks, chopped
- 700g/11⁄2lb onions, chopped
- 1.8kg/4lb red potatoes, diced
- 900g/2lb canned clams with juice
- 3 teaspoons dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 225ml/8fl oz fish bouillon
- 2 teaspoons ground white pepper
- 225g/8oz butter
- 250g/9oz plain flour
- 3 garlic cloves, finely chopped
- 1.2 litres/2pt milk
Instructions
- Put the celery, onions, potatoes,
clams, thyme, oregano, basil,
bouillon and pepper in a large
heavy saucepan. Gently cook for
30–45 minutes until the vegetables
and potatoes are soft. - To make a roux, melt the butter in
a small heavy pan, add the flour
and garlic, and stir constantly with
a wooden spoon for a few minutes
until slightly brown. - Combine the roux with the
vegetable mixture and add the
milk. Stir well and cook for
10 minutes. Serve hot