"The belly rules the mind."--Spanish Proverb

Boston Clam Chowder Recipe

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This recipe for Boston Clam Chowder, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shawneese Heath
Added: Thursday, September 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1- 6 oz. can minced clams
1/2 c. chopped onion
1/2 c. diced celery
1 c. diced potatoes
1/2 c. butter
1/2 c. flour
2 c. half & half
3/4 t. salt
1/4 t. sugar
dash pepper

Directions:
Directions:
Drain clams and pour over vegetables in a large pot. Add enough water to barely cover and simmer over medium heat until potatoes are tender. (about 20 min.) Melt butter in another small pot. Add flour and cook 1-2 minutes. Add milk slowly and stir until smooth and thick. Combine with undrained vegetables and heat through. Season with salt and pepper.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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