Clam Chowder

Name: Clam Chowder
Ingredients: 2 (6 1/2 oz.) cans minced clams; 6 potatoes, peeled and diced; 6 carrots, diced; 1/2 c. chopped onion; 1/2 c. butter or margarine; 1 1/2 c. water; 2 (10 3/4 oz. each) cans condensed cream of mushroom soup (undiluted); 2 (12 oz. each) cans evaporated milk; 1 tsp. salt; 1/2 tsp. pepper

10 ingredients

8 steps

Ingredients

2 (6 1/2 oz.) cans minced clams
6 potatoes, peeled and diced
6 carrots, diced
1/2 c. chopped onion
1/2 c. butter or margarine
1 1/2 c. water
2 (10 3/4 oz. each) cans condensed cream of mushroom soup (undiluted)
2 (12 oz. each) cans evaporated milk
1 tsp. salt
1/2 tsp. pepper

Directions

1

Drain clams, reserving liquid.
2

Set the clams aside.
3

In a large kettle, combine clam juice, potatoes, carrots, onion, butter and water.
4

Cook over medium heat for 15 minutes or until the vegetables are tender.
5

Stir in soup, milk, salt and pepper; simmer until heated through.
6

Stir in clams.
7

Yield:
8

10 to 12 servings (3 quarts).