Clam Chowder

Name: Clam Chowder
Ingredients: 2 cans chicken broth; 1 can water; 2 (10 oz.) cans clams (liquid needed) or use 15 fresh clams, chopped; 2 medium carrots, sliced; 2 c. potatoes, cubed; 1 tsp. parsley flakes; 1/2 c. celery; 1/2 tsp. thyme; 1 small onion, diced; 1/4 tsp. salt; 1/8 tsp. pepper

11 ingredients

9 steps

Ingredients

2 cans chicken broth
1 can water
2 (10 oz.) cans clams (liquid needed) or use 15 fresh clams, chopped
2 medium carrots, sliced
2 c. potatoes, cubed
1 tsp. parsley flakes
1/2 c. celery
1/2 tsp. thyme
1 small onion, diced
1/4 tsp. salt
1/8 tsp. pepper

Directions

1

Bring to a boil all ingredients except clams.
2

Cook for 20 minutes.
3

Take off burner.
4

Now, dump in clams and let set while you get another saucepan and melt 4 tablespoons of margarine. Stir in 2 tablespoons of flour and 1/2 cup evaporated milk.
5

Add salt and pepper to taste.
6

(It will appear lumpy.)
7

Take off burner.
8

Put soup back on burner and pour in the sauce.
9

Stir frequently and cook for 10 more minutes.