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New England Clam Chowder - 18Qt. Roaster

6 Tbsp. Margarine
3 Can (7 Oz.) Minced clams
3 Large Onion, diced
6 Tbsp. All purpose flour
6 Cups Milk (1%, 2% or whole)
Paprika, to garnish
12 Medium Red potatoes, cooked, peeled and diced
Salt and ground black pepper, to taste

Preheat Roaster Oven to 400 ̊ F.
Lightly wipe Cookwell with cooking oil. Add margarine and onion to Cookwell. Cover; cook 5 minutes or until onions are tender. Add flour; stir to blend.
Gradually stir in milk. Add potatoes, clams, salt and pepper. Cover; cook 10 minutes.
Reduce temperature to 300 ̊ F. Stir. Cover; cook 20 to 30 minutes or until heated through, stirring once. Do not allow soup to boil or the milk may curdle.
Ladle into bowls and garnish with a dash of paprika.

Serves 10 to 12.


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