LOCATION: Recipes >> Soups >> Clam Chowder 05
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Clam Chowder 05
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Thick Clam Chowder
3 c. peeled and diced potatoes
1 c. diced onions
Boiling water
1 tsp. salt
1 tbsp. butter or margarine
2 c. evaporated milk
2 c. milk
2 cans minced razor clams
1/2 tsp. celery salt
Cover potatoes and onions with water and cook until tender. Reduce
to low heat. Add salt and butter; lightly mash potatoes. Add
evaporated milk, stirring thoroughly. Add milk, clams, and celery
salt. Heat to serving temperature, but do not boil. 6-8 servings.
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