|
|
|
 |
|
|
New England Clam Chowder
|
 |
|
3 8oz. cans of chopped clams
4 pieces of celery
1 medium onion
10-12 potatoes peeled
2 quarts of half and half
1/3 cup sugar
1/4 cup butter
salt, pepper
|
Cut up celery, potatoes, and onion, put in large pot. Add cans of clams (do not drain). Add butter, sugar, half and half. Cook covered over medium heat, stirring occasionally, until potatoes are tender. The longer you cook this, the thicker it gets.
|
 |
Preparation Time: 1 hour |
Serves: 6-8 |
| Recipe Origin: United States |
|
Submitted by: |
|
Pamela Hales
Utah
United States |
|
|
|
|
| This recipe has been viewed 8162 times. |
|
|
|
