Thursday, February 26, 2009

Valley Forge Clam Chowder

I am not a big fan of clam chowder but this stuff was way yummy!

Valley Forge Clam Chowder
2 6 1/2 oz cans minced clams drained,
save juice
1 C onions, chopped fine
1 C celery, diced
2 C diced potatoes

Pour clam juice over vegetables,
add enough water to cover & simmer until
potatoes are done.

3/4 C flour
3/4 C butter
1 quart milk

melt butter, add flour, stir until smooth and bubbly,
remove from heat, add milk gradually, then cook mixture
until smooth and creamy.

1 tsp salt and pepper

Mix all of the above together and heat through. Season
with salt and pepper.

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