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Boston Chowder Recipe

Serves 4


  • 2 tbsp butter or margarine
  • 1 medium onion, chopped
  • 2 tbsp all-purpose flour
  • 3 cups water
  • 3 large potatoes, peeled and diced
  • 1 medium carrot, grated
  • 1/2 tsp salt (optional)
  • 1/4 tsp white pepper
  • 1/4 tsp dried savory
  • 1 pinch dried thyme
  • 2 cups whole milk
  • 1 lb fish fillets, cut into bite size pieces
  • 3/4 cup baby clams, canned and drained


1. In large heavy saucepan, melt butter over medium heat.
2. Cook onion until softened, about 3 minutes.
3. Stir in flour to coat onion.
4. Cook, stirring, for 1 minute without browning. Stir in water, potatoes, carrot, salt, pepper, savory and thyme.
5. Bring to boil, cover and reduce heat to simmer until vegetables are tender, about 15 minutes.
6. Pour in milk; return just to a gentle boil.
7. Immediately remove from heat.
8. Add clams.
9. Cover and let stand 5 minutes.
10. Taste and adjust seasoning.


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Main Ingredient:Seafood / Fish
Course:Main Dish

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