"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Gay's Clam Chowder Recipe

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This recipe for Gay's Clam Chowder, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gaynor Beiler
Added: Sunday, July 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 peeled, cubed potatoes
1 T, olive oil
1/2 of a small onion, minced
2 t. minced garlic
2 large carrots, grated
4 T. margarine or butter
6 T. flour
2 6oz. cans of minced clams, drained-reserve liquid
2 6 oz. bottles of clam juice
1 quart warm milk

Directions:
Directions:
In a large soup pot, cook cubed potatoes for 10 minutes in water to cover. Drain and set aside. In the same pot, saute onion, garlic and carrots until carrots are tender. Set this aside and wipe out the pot. Melt 4 T. margarine in the pot and wisk in 6 T. flour. Cook for 1-2 minutes(do not burn), this should be bubbly. Mix clam juices from drained clams and bottled juice and 2 large fish boullion cubes with enough hot water to make 4 cups. Wisk this into the margarine and flour mixture. Boil 1-2 minutes. Slowly add the quart of milk and bring almost to a boil. Add clams, vegetable mixture and potatoes.
Simmer to heat through.

Number Of Servings:
Number Of Servings:
a large pot full

 

 

 

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