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Traci’s Famous New England Clam Chowdahhhh

I hope you enjoy this as much as our family and friends have for years! The “chowdahhh” is even better ( if that is possible) the next day!!! However,it often does not last that long
-I would rate this probably 4.5 stars. This was really good. I did leave out the corn because my family prefers clam chowder without corn. I made it extra thick (we also like thick chowder) and it was well received by my picky eaters and my husband absolutely loved it. The next time I make this, though, I will use more clams and clam juice. It was tasty but I thought the actual clam flavor was lacking a bit.
-This recipe sure sounds delicious. But did I miss something? The directions have been reviewed several times by me and I did not see when to add the salt and ground pepper. Although I am an avid cook, I believe I will add those ingredients in step 4, after making the (roux). But new cooks may need the reminder. Thanks for posting such a great recipe.
-I can’t even tell you how much my family loves thus soup. You can’t really mess it up with minor alterations. I use regular bacon, only because my kids don’t like all the pepper, but I sure do. Plus I cut the corn a bit. Either way, this kills everytime!
-To Donna Wolf: Freezing does affect the cream in the chowder. It does curdle the cream. It is not bad and if you stir it a lot the curds go away. I live on Cape Cod and I have never heard of corn in our chowder. I have a friend in northern New Hampshire that does add corn to his and it is very good. Hope this helps.

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