964813 -- GREAT CLAM CHOWDER
3/4 c. flour
1 1/2 tsp. salt
Dash of pepper
1/2 tsp. sugar
1/2 c. flour
In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper,
parsley flakes and bouillon cubes. Add enough water to just cover vegetables;
cook until vegetables are tender, about 15 to 20 minutes. Do not drain. Scald
milk by heating to 180 degrees or until tiny bubbles from around edges of pan.
to bowl of soup for added flavor, about 1 teaspoon.
2 sm. cans minced clams
1 c. chopped onions
1 c. finely diced celery
1 diced carrot
2 or 3 c. diced potatoes
Drain juice from clams; pour into pan with vegetables. Add enough water to
just cover vegetables. Cook until tender. Make white sauce and add co cooked
vegetables and liquid. --WHITE SAUCE:--
3/4 c. margarine, melted
1 qt. half & half
Blend in blender all sauce ingredients except margarine. Then add melted
margarine. Pour into above mixture. Next add clams. Soup will thicken. Serve
with French bread or crackers. You can't eat just 1 bowl - MMM Good!