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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This chowder always disappears. It disappeared when my mom made it, and it's a hit now with my family too! Ingredients:
2 cups water |
1 pinch salt |
4 cups peeled chopped potatoes |
1/2 cup finely chopped onion |
1/4 cup butter or 1/4 cup margarine |
3 tablespoons all-purpose flour |
1/8 teaspoon cayenne pepper |
1/2 teaspoon celery seed |
2 tablespoons dried parsley flakes |
1 (12 ounce) can evaporated milk |
2 (10 ounce) cans baby clams |
salt and pepper |
Directions:
1. Cook potato in 2 cups water with pinch of salt until tender, but do not drain.
2. In a small pan, saute onion in butter until tender; add flour, cayenne, and celery seed; stir well.
3. Drain juice from clams into potatoes and reserve clams for later.
4. Add parsley and milk to potatoes, and stir well.
5. Heat potato mixture, and add onion/flour mixture, stirring constantly until thickened slightly.
6. Stir in clams; and season to taste with salt and pepper.
7. Cook for 5-10 minutes more or until heated through.
8. Serve.
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