Linda's New England Clam Chowder

Name: Linda's New England Clam Chowder
Prep time: 20 min
Cook time: 35 min
Yield: 1
Ingredients: 8 large potatoes, peeled, and cubed into 1-inch squares; 2 large onions, cut in 1/2, then thinly sliced; 2 (10 ounce) cans geisha brand baby clams, with juice; 2 quarts whole milk, works best; 1 (12 ounce) can evaporated milk; 1/2 cup margarine; salt and pepper, to taste; 1 (16 ounce) bottle clam juice (optional); 2 (14 3/4 ounce) cans cream-style corn (optional)

Linda's New England Clam Chowder was pinched from <a href="http://www.food.com/recipe/lindas-new-england-clam-chowder-218341" target="_blank">www.food.com.</a>

"This is delicious on a cold winter or fall day! If thickened, this is great in a bread bowl. I love mine with oyster crackers on top, and a BIG dill or sour pickle on the side! You can add 2 cans cream style corn too, as I did in the pictures I posted for another delicious chowder variation! If you cook ahead and give chowder a chance to sit in the fridge, the flavors will meld and it is even more AWESOME the 2nd day! I often use Fat Free Half And Half in place of the whole milk, and its great too. NOTE: This chowder makes lots of delicious thin milky, buttery broth, which is traditional in New England style chowders. If you make changes to the amounts of milk, butter, etc. it will not taste as rich and delicious, and changes the recipe...."

INGREDIENTS

•

8 large potatoes, peeled, and cubed into 1-inch squares

•

2 large onions, cut in 1/2, then thinly sliced

•

2 (10 ounce) cans geisha brand baby clams, with juice

•

2 quarts whole milk, works best

•

1 (12 ounce) can evaporated milk

•

1/2 cup margarine

•

salt and pepper, to taste

•

1 (16 ounce) bottle clam juice (optional)

•

2 (14 3/4 ounce) cans cream-style corn (optional)

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