"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Clam Chowder, by Tammy Stobbe, is from Humpskunk & Buttermilk,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans clams 1 c. minced onion 1 c. celery 2 c. potatoes 3/4 c. butter 3/4 c. flour 1 qt. whipped cream or milk 1 1/2 tsp. salt 1/2 tsp sugar dash of pepper
Drain clams. Pour juice over vegetables in med. sauce pan & enough water to cover. Simmer over med. heat until potatoes are tender. Melt butter, add flour. Cook like white sauce. Add cream. Stir until smooth. Add un-drained vegetables to clams & sauce.
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