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New England-Style Clam Chowder
Book Information
The Professional Chef (8th Edition)
Page: 433
Ingredients
All-Purpose Flour
Celery
Chowder Clam
Clarified Butter
Fish Stock (page 353)
Heavy Cream
Onion
Potato
Salt Pork
Tabasco Sauce
White Pepper
Worcestershire Sauce
Tags
Soups