New England clam chowder from the daughter of a Newton, Massachusetts, gal from The Home Cook: Recipes to Know by Heart (page 49) by Alex Guarnaschelli

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TimothyJames on December 31, 2021

    Excellent flavor and nice little kick from the Spanish chorizo and dried pepper flakes. The recipe doesn't say it, but remove the casing from the Spanish chorizo and cut into 1/8 inch slices before frying. The chorizo gets crispy and is almost like a little meat crouton. There is far more residual fat from the chorizo then is needed in step two to sauté the celery so pour the excess off so you're not deep frying the celery.

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