"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Clam Chowder Soup Recipe

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This recipe for Clam Chowder Soup, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lanette Thompson
Added: Thursday, October 15, 2009


2 cans (6 1/2oz) minced clams
2 c. potatoes, finely diced
1 c. onions, finely diced
1 c. celery, finely diced
3/4 c. butter
1 qt. half & half
1 1/2 tsp. salt
1 tsp. sugar
pepper to taste
3/4 c. flour
grated carrots (optional)

Drain clams and pour liquid over diced vegetables. Add enough water to barely cover vegetables and cook till soft and tender. Mix butter with flour and blend well. Stir in cream. Cook, stirring till smooth and thick. Add to undrained vegetables and clams and heat through. Add salt, pepper and sugar. I like to add the salt, pepper, and sugar to the flour mixture.




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