Thursday, April 22, 2010

New England Clam Chowder

20 oz baby clams (in juice)
15 oz clam juice
1 large can boiled potatoes
2 tbsp flour
1 cup milk

After draining potatoes, cut them into quarters. Mix together with clams and juice, and heat in a saucepan. Dissolve flour in the milk and gradually stir into saucepan. Continue to stir until the soup boils and thickens (approx. 3-4 minutes).

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