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Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lizbeth Williams
Added: Thursday, October 15, 2009


2 (6 oz) cans clams
1 cup chopped onions
1 cup diced celery
2 cups finely diced potatoes
3/4 cup flour
3/4 cup butter (marg. can be used)
1 quart half and half
1 1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon wine vinegar (white vinegar works well)
pepper to taste

Drain clams and pour liquid over vegetable in saucepan. Add water to barely cover. Simmer over medium heat covered until tender. Melt butter in another pan. Add flour and cook a minute or two. Add cream and cook stirring constantly until smooth and thick (do not boil). Use wire whip to blend. Add undrained vegetables and clams. Taste and add more salt if needed.




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