"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 The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Annette Laraway
Added: Saturday, April 1, 2006


1 c. water
1 cube or 1 tsp. chicken bullion
2 c. carrots, sliced
1 c. minces onion
1 Tbs. chopped parsley
2 c. milk
1 c. shredded monterey jack cheese
8 oz. can minced clams
2 c. diced potatoes
1 can Healthy Request Campbells cream of chicken soup
2 1/2 tsp. seasoned salt

Pour water and clam juice into dutch oven. Add bullion and vegetables. Simmer until tender. Add remaining ingredients. Heat gently until warmed through.




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