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Ingredients

• Servings: 5-6
• 8 ears fresh sweet corn
• 3 cups milk
• 3 cups chicken stock or canned low-sodium chicken broth
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• Freshly milled black pepper
• 1/8 teaspoon cayenne pepper
• 1 1/2 cups chopped cherrystone clams (reserve 1/2 cup clam juice)
• Salt to taste
• 2 tablespoons chives, snipped

Description

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