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Emeril Lagasse: Clam Chowder

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By Paul
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Emeril Lagasse: Clam Chowder

Emeril Lagasse starts a chowder with a traditional mirepoix and finishes it with sweet corn, clams and cream at the 2007 Food & Wine Classic in Aspen

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Paul

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Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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