CHOPPEDSEA CLAMSHAND-SHUCKED,$99B.ALL NATURAL,PRODUCT OF U.S.A. O/LB.Exp. 10/161iNEW ENGLAND CLAM CHOWDER2 Tbs Unsalted Butter1 Med. Onion,1 Lb Tub Chopped SeaClams, thawed1 Cup Heavy Cream2 Bay Leaves1 Lb Idaho Potatoes,QUALITY MEATS& SEAFOODFinely Diced2 Celery Stalks, Sliced 1/4 Inch3 Tbs All Purpose Flour2 Cups Chicken or530-241-56302159 East St.,Redding 96001Cut 1/2 Inch CubesVegetable StockSalt & Fresh Ground Black PepperDirectionsHeat the butter in a large pot over medium high. Add theonion and celery and saute until softened. Stir in the flourAdd the stock, the juice from the chopped sea clams,cream, bay leaves and potatoes. Bring to a simmer andstir to thicken. Reduce heat to medium low and cook 20minutes, stirring often. When potatoes are tender, add thechopped clams and season to taste with salt and pepper.Cook until clams are just firm, another 2 minutesClosed 5undaysrandrqualitymeats.netLIKE US ONFacebookVISAEBT Gladly Accepted
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