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Boston Clam Chowder2 | can(s) | minced clams — (6 1/2 oz. cans) | 1 | c. | finely minced onions | 1 | c. | finely diced celery | 2 | c. | diced potatoes — (may use frozen or hash browns) | 3/4 | c. | butter | 3/4 | c. | flour | 1 | qt. | milk | 1 1/2 | tsp. | salt | 1/2 | tsp. | sugar | 1 | dash(es) | pepper |
1. | Drain clams and combine with vegetables. | 2. | Barely cover with water and simmer for 20 minutes or until tender. | 3. | In separate pan, melt butter. | 4. | Add flour, milk, salt, sugar, and pepper. | 5. | Cook to white sauce, stirring constantly. | 6. | Add cooked vegetables. Do not drain. | 7. | Heat and serve. |
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