The Best New England Clam Chowder

Course : Clams
Serves: 6
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1/4 pound butter -- (1 stick)
1 cup chopped onions
1 cup chopped celery
1/2 cup flour
4 cups clam juice -- heated
2 ounces salt pork -- scored
2 pieces bouillon cubes
12 ounces chopped clams
2 cups boiled -- diced potatoes

Preparation / Directions:

Sauté the onion and celery in the butter until the onion is translucent. Add the flour to make a roux, stirring well. Add the heated clam juice slowly, stirring constantly. Add the bouillon cubes and scored salt pork. Stir in the clams and the potatoes. Remove from the heat and let stand for 20 minutes. Remove the salt pork before serving. [Regis and Kathy Lee Live Program; Aug 12, 1992]

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