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Monday, February 24, 2025
It's made in the traditional New England style, with tender clams and a creamy broth that's rich and savory. I use bacon instead of the traditional salt pork since it's easier to find, but I also like the smoky flavor of bacon better. Not only is this a great make-ahead meal (it's even better the next day!), it's a crowd pleaser that's just as good on a cold winter night as it is on a rainy summer day! |
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More Alternate links: Google News | Twitter Are fresh or canned clams better for chowder? Both! The best part about this recipe is that it can be made with either fresh clams OR canned clams! Comments
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