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Red Lobster New England Clam Chowder

By Todd Wilbur


Score: 4.00. Votes: 2
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Rather than going through the tedious (and more expensive) task of steaming fresh clams and dicing up all the good parts, we can use the more affordable and convenient canned clams found in any supermarket. Just remember to not toss out the clam juice in the cans when you open them, since you'll need that flavorful liquid in the first step.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 2 1/2 cups water
  • 36.5-ounce cans minced clams (plus liquid)
  • ...

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Average rating:

Score: 4.00. Votes: 2
Rating of votes (2)
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Paul
Dec 2, 2005, 23:00

I live in New England and we always start our chowders out with diced bacon. It isn't clam chowder if it doesn't have that hint of smokey bacon. Also, we usually add diced celery and diced onion to our chowders.

Glenn
Jul 18, 2005, 22:00

Pretty easy to make and very tasty.