Clam Chowder Soup
Salads/Soups/Sandwiches
- 2 c. Potatoes (Diced)
- 1/2 c Onion (Chopped)
- 1/2 c Celery (Chopped)
- 1 c Water
- 1/4 tsp Salt
- 1 can Condensed New England Style Clam Chowder
- 1 c Milk
- 1 (7-1/2 oz) can Minced Clams (Drained)
- 3 tbsp Dry White Wine
- 1/2 c Cream
- Salt and Pepper (If Necessary)
- Parsley
- Cook covered until potatoes are tender, about 10 minutes. Mash slightly with spoon. Heat 1 can clam chowder, milk, minced clams and wine. Do not boil. Add this hot mixture to potato mixture. Whip 1/2 c. cream. Stir into chowder. Season with additional salt and pepper if necessary. Sprinkle with parsley.
Cathie Scheid, Fargo, ND