clam chowder

Name: Clam Chowder
Prep time: 20 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 4 cup(s) red potatoes, cubed; 3 cup(s) water; 1 - medium carrot, grated; 1 - small onion, chopped; 2 teaspoon(s) chicken bouillon granules (or 2 boullion cubes); 1 teaspoon(s) dried parsley; 1/2 teaspoon(s) pepper; 2 tablespoon(s) flour; 1/2 cup(s) cold water; 2 - 10 oz. can(s) whole baby clams, drained; 2/3 cup(s) cubed or shredded velveeta (can use reduced fat); 1 - 12 oz. can(s) evaporated milk (can use reduced fat)

36 Pinches

RC :)

Reading, PA

Updated on Feb 14, 2014

Recipe was in Taste of Home a number of years ago but can no longer be found online.

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prep time 20 Min

cook time 30 Min

method Stove Top

yield 8 serving(s)

Ingredients

4 cups red potatoes, cubed
3 cups water
1 - medium carrot, grated
1 - small onion, chopped
2 teaspoons chicken bouillon granules (or 2 boullion cubes)
1 teaspoon dried parsley
1/2 teaspoon pepper
2 tablespoons flour
1/2 cup cold water
2 - 10 oz. cans whole baby clams, drained
2/3 cup cubed or shredded velveeta (can use reduced fat)
1 - 12 oz. cans evaporated milk (can use reduced fat)

How To Make clam chowder

Step 1

Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat, cover, and simmer for 20 minutes or until potatoes are tender.

Step 2

Combine flour and cold water until smooth. Stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Step 3

Reduce heat. Add clams and cheese. Cook and stir until cheese is melted.
Step 4

Stir in milk; heat through.
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