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Combine first 5 ingredients in a Dutch oven; place over medium-high heat, and bring to a boil. Cover, reduce heat and simmer 15 minutes or until potato is tender. 2) Combine evaporated milk, skim milk, and cornstarch in a small bowl; add to potato mixture. Stir in clams, salt, and pepper. Cook over medium heat, stirring constantly, 10 minutes or until thickened and bubbly. To serve, ladle chowder into individual bowls, and serve with water crackers, if decided.
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Electric butter churn — artisan butter from cream in minutes
Hand blender for emulsifications, purees, soups, sauces