"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from The Soren's Scrumptious Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela Stringfellow


1 cup diced potatoes
1 cup diced celery
1 cup diced onions
enough water to cover above
1 cup milk
1 cup light cream
3 Tbsp flour
1/2 cup evaporated milk
1 tsp salt
dash of pepper
1/4 cup butter, melted
1 can (6-7 oz) clams

Cook potatoes, celery and onion in enough water to cover until tender.
Whisk together milk, cream, flour, evaporated milk, salt, pepper and butter.
Add milk mixture to cooking vegetables to thicken. Stir often as it thickens so it does not lump or burn. Do NOT boil.
Add clams with juice and heat through.

Personal Notes:
Personal Notes:
This is really creamy and delicious clam chowder and leftovers store well.




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