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Clam Chowder |
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Serves: 10 Print this RecipeRosemary Peterson, Archie, Missouri 2 (6 1/2-ounce) cans minced clams 6 potatoes, peeled and diced 6 carrots, diced 1/2 cup chopped onions 1/2 cup butter or margarine 1-1/2 cups water 2 (10 3/4-ounce) cans condensed cream of mushroom soup, undiluted 2 (12-ounce) cans evaporated milk 1 teaspoon salt 1/2 teaspoon pepper Drain clams, reserving liquid. Set the clams aside. In a large kettle, combine clam juice, potatoes, carrots, onion, butter and water. Cook over medium heat for 15 minutes or until the vegetables are tender. Stir in soup, milk, salt and pepper; simmer until heated through. Stir in clams. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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