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Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from Derwood Ward Cookbook 2020, 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!

Contributor:  
Contributor:  
Ray and Juanita McAllister

Category:
Category:

Ingredients:  
Ingredients:  
2 6 oz. cans of minced clams
2 c. potatoes, diced
1 c. onion, diced
1 c. celery, diced
2 c. milk
2 c. half&half cream (canned, evaporated milk may be substituted)
c. butter
c. flour
1 tsp. salt
Dash of pepper
⅛ tsp. thyme
T. sugar

Directions:
Directions:
1. Drain clams and save the juice.

2. Add the vegetables to a large sauce pan. Add the clam juice and enough water to cover the vegetables. Simmer on medium-low until tender.

3. In a separate sauce pan over medium heat, add butter and flour and cook for five minutes. Add milk and half&half cream and whisk together until the white sauce is smooth and slightly thickened, about five minutes. Add the spices to the white sauce.

4. Pour the white sauce into the vegetables pan. Add the sugar and clams.

5. Simmer on medium-low until heated through.

Serve while warm.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Recipe from Ila McAllister

 

 

 

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