Description
A chunky, delicious chowder with a back-east taste.
Ingredients
- 1 (6.5 ounce) can minced clams
- ¼ cup water
- 4 potatoes, diced
- 1 onion, finely diced
- 2 cups milk
- 1 (12 fluid ounce) can evaporated milk
- 2 tablespoons butter
- 1 tablespoon dried parsley
- ¼ teaspoon dried thyme
- ½ teaspoon Old Bay Seasoning TM
- ⅛ teaspoon celery salt
- ground black pepper to taste
- 1 cup crushed saltine crackers
Instructions
- Drain juice from the clams into a medium size pot
- set the clams aside. Add water or bottled clam juice. Add potatoes and onions to the pot and cover. Cook over a medium heat until potatoes are soft. Stirring occasionally.
- Add milk
- evaporated milk
- butter or margarine
- parsley
- thyme
- seafood seasoning
- celery salt
- salt and pepper to taste
- cracker crumbs and clams.
- Simmer until soup is about to boil
- be careful not to let it boil. Serve hot.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4