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Clam Chowder Recipe from Liberty Tree Tavern


1 lb Margarine
¾ lb All-purpose flour
1 can (23 oz) Clam juice
1 can (25 oz) Clams, chopped
1½ cups diced Celery
1½ cups diced Onions
1½ cups diced Green pepper
1 2/3 qts hot Milk
1 2/3 ozs Salt
¼ tsp ground White pepper
¼ tsp ground Thyme
1½ cups diced Potatoes (1/2 inch cubes)


With melted margarine, combine celery and onions, cook for 5 minutes or until transparent.

Add flour to make roux and mix until smooth.

Let it cook for a few minutes, then add hot clams and juice and half of the hot milk. Mix until all the flour lumps are smooth. Continue cooking for about 10 minutes.

Add green peppers, potatoes and seasonings. Combine, cook until potatoes and peppers are done, then add the remainder of the milk.



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