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Simple Creamy Clam Chowder
Ingredients
Water
1 bag of fresh/frozen clam
1/2 carrot, diced
2 ribs of celery, diced
1/2 onions, diced
2 potatoes, diced
2 garlic, minced
150ml of whipping cream
Splash of milk
Salt and pepper to taste
Corn slurry
Method:
Wash clams in salt water for 10-15 minutes. Boil and blanch clams for 4-5 minutes, then save the clam water. In a pan, stir fry carrot, celery, and onion until soft. Add potato and garlic, cooking for 1-2 minutes. Deglaze with clam juice and add remaining juice. Boil until potatoes soften, then add cream, milk, corn slurry, salt, and pepper to taste.
Optional: blend your soup to have a thick and starchy consistency
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