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From Kevin- Boston 8-12-2007
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Msg ID 1427711
I begged someone at an Ivar's chowder bar to tell me the secret ingredient. She wouldn't but she did not deny paprika but was unsure, one clue - she said there is no non-fat dairy creamer like the white chowder. Which means a roux based chowder thickened by fat of bacon, butter, fried paprika (think of chicken paparika and how it is thickened using chicken base. My thinking, fry onions, celery, a little bacon, throw in paprika, thicken to paste, add clam/chicken soup base, bring to boil, let settle, skim fat off top if you like, then add clams and potatoes and cook for 10-15 minutes I guess.

Give it a try
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