North Wood Clam Chowder

Course : Clams
Serves: 6
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6 medium potatoes -- peeled and cut into cubes
6 cups chicken stock -- (you can use, canned chicken broth
13 ounces minced -- clams, drained - save
1 tablespoon lemon juice
1 1/2 medium onion -- diced
6 ounces fresh -- mushrooms, sliced in lengthwise
4 1/2 tablespoons butter
1/3 cup flour
3 pieces bay leaves
1 1/2 cups whipping cream
2 1/2 cups cooked wild rice
1/2 teaspoon pepper

Preparation / Directions:

Salt to taste Golden sherry Sauté onions and mushrooms in butter until onions are clear. Put potatoes, broth, clam liquid and lemon juice in a 6 qt. soup pot. Boil 20 minutes. Add flour to onions and mushrooms, stir until smooth. Add onion mixture to soup pot. Toss in bay leaves and pepper, add salt to taste, cook for 10 minutes. Stir often. Add clams, cream and wild rice. Heat - stirring constantly. Just before serving add sherry to taste.

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