2 cans minced or chopped clams
1 c. onions, chopped fine (or dried onion)
1 cube butter
4 c. milk (or part milk, 1/2 & 1/2, or cream)
1 c. diced celery
2 cups diced potatoes
1/2 c. flour
1 1/2 t. salt
Dash of salt, pepper, and sugar
Drain juice of clams and pour over vegetables and cover with water. Simmer until tender. In another pan, melt butter, add flour and then milk, gradually. Bring to a boil. Mix undrained vegetables into the white sauce and add the clams. Makes approximately 8 servings.
Peppermint Bark Fudge
4 days ago
2 comments:
I've changed this recipe a little to make it taste more "clammy" and instead of pouring the juice of the clams into the vegetables, I use it to make my white sauce. Just a suggestion...
I have a recipe very similar to this one. If you like a thicker clam chowder use half and half then when you are boiling the veggies just barely cover them with water or drain just a little out before adding them to your white sauce.
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