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Clam Chowder Baked Potatoes
- 4 russet potatoes, scrubbed, baked and slightly cooled
- 3 tablespoons butter
- 1 shallot, chopped
- 2 stalks celery, sliced thinly
- 1/4 cup heavy cream, room temperature
- 2 6 ounce cans minced or chopped clams, drained and juice reserved
- Salt and pepper
Directions:View on Framed Cooks
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