Boston Clam Chowder
A rich, milk-based chowder, perfect for a cold winter's night. The original recipe also contained a cube of butter which I found to be unnecessary.
Stir in flour and cook over medium heat for 3 minutes.
Add clam broth and stir until thick and smooth.
Add potatoes, hot milk, herbs and salt and pepper to taste.
Bring to a simmer and continue cooking until potatoes are done, stirring occasionally (about 35-40 minutes).
Add clams, correct seasoning, but DO NOT BOIL.
Remove bay leaf and add hot cream.
Serve sprinkled with chopped parsley.
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