"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammy Stobbe
Added: Monday, March 27, 2006


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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