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New England Clam Chowder


2 tablespoons butter
1 tablespoon canola oil
1 medium onion, diced
1 tablespoons garlic, chopped
2 tablespoons all-purpose flour
3 russet potatoes, peeled, quartered and cut into 1/4-inch thick slices
1 teaspoon chopped fresh thyme leaves
4 cups milk
2 (6.5-ounce) cans minced clams, drained, juice reserved
1 cup frozen corn
Salt and fresh ground black pepper



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