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Legal Sea Food's Light Clam Chowder

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Makes 4 servings

Save this recipe 7
Save this recipe 7
Makes 4 servings


  • 1 medium Spanish onion, finely chopped
  • 2 cups finely chopped fresh or frozen clams
  • 3 cups fish stock or 2 1/2 cups clam juice mixed with 1/2 cup water
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 celery stalk, finely chopped
  • 1 medium carrot, finely chopped
  • 1 large russet potato, peeled and cut into 1/4 inch pieces
  • 1 garlic clove, finely chopped
  • Coarse salt and ground black pepper to taste
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  • 1

    Combine onion, clams, fish stock, bay leaf, and thyme in a large saucepan. Bring to a boil; reduce heat to low; cover and simmer for 45 minutes, until broth is briny from the clams.

  • 2

    Add celery and carrot, cover, and continue cooking for 25 minutes. Add potato and garlic, cover, and cook 20 more minutes, or until potato is cooked through (total cooking time: 90 minutes).

  • 3

    Taste for salt and add if necessary. Remove bay leaf, add pepper to taste.

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3 points

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