New England Clam Chowder

4 thoughts on “New England Clam Chowder”

  1. You left out when the clams are added. Saw your recipe on Food 52: ” Add the clams, stir then cover the pot and let it simmer for 30 minutes or until the potatoes are cooked through. “

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  2. Much love for these oyster crackers! They add so much more for an interesting texture to the otherwise single-textured chowder. I like eating a mix of crackers with some still crisp and flaky, and others slightly soggy from soaking up all that creamy goodness.

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  3. I love NE chowder, HATE the super thick goopey kind. Going to archive this recipe for a chilly blustery day in NYC, also really love the cracker recipe. I totally agree, btw about the canned clams, use them all the time.

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