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Clam Chowder




Source of Recipe


Family recipe


List of Ingredients




2 Cans Minced Clams (6.5 oz each)
6 Potatoes, peeled and diced
6 Carrots, diced
½ Cup Onion, diced
½ Cup Butter or Margarine
1 ½ Cups Water
2 Cans Condensed Cream of Mushroom Soup, undiluted
2 Cans Evaporated Milk, 12 ounces each
1 Teaspoon Salt
½ Teaspoon Pepper

Recipe



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 the soup, milk, salt and pepper; simmer until heated through. Stir in reserved clams.

YIELD: 3 Quarts (10-12 servings)