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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.