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Sauté onion and celery until brown. Add liquid from claims, diced potatoes, water and vermouth then simmer until potatoes are barely tender. Add clams, milk, butter, salt, cayenne pepper and white pepper. Bring to a boil stirring occasionally. Serve hot.

Forget that canned stuff! This is so easy and you will want to make it again and again. This is from Rachael Ray, and I think it is one of her best! You can lower the fat content by nixing the bacon and using veggie oil. You can also use less half and half, and more broth or milk. (I prefer it with
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Homemade Clam Chowder