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"The belly rules the mind."--Spanish Proverb

Clam chowder Recipe

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This recipe for Clam chowder is from The Tiefenback Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 ounces of canned clams
2 ounces onion chopped
½ cup celery, chopped
3 ounces potatoes, diced
1/3 cup nonfat dry milk
½ cup water
One dash Salt-and-pepper
¼ teaspoon thyme
¼ teaspoon marjoram
¼ teaspoon rosemary
1 tablespoon flour
1 tablespoon margarine
Directions:
Directions:
Drain clam liquid in the measuring cup. You should have ¼ cup. Simmer with onion, spices, celery, potatoes until potatoes are tender. Combine milk, flour and water. Mix until smooth. Add the vegetable mixture. Stir over low heat until thick. Add clams and margarine.
Number Of Servings:
Number Of Servings:
1

 

 

 

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