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Title
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New England Clam Chowder
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Description
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New England Clam Chowder
Servings: 12
1 cup celery, diced
1 cup onion, chopped
1 cup potatoes, shredded
1 tsp. salt
6 cups water
4 cans clams ( 8 oz. ea.), with juice
10 cups milk
1 tsp. salt
1/2 tsp. pepper
1/2 cup butter
1/2 cup flour, all-purpose
Cook celery, onion, and potatoes until tender in water to which 1 teaspoon of salt has been added. Add clams and juice, milk, salt, and pepper. Heat slowly to boiling point.
Make a paste of melted butter and flour. Stir into hot chowder. Cook about 15 minutes or until chowder is smooth and slightly thickened.
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Creator
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Michigan League Kitchen
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Subject
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Starter
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Source
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“The University of Michigan Alumnae Council Presents the Michigan League Cookbook : A Collection of Recipes from the Kitchens of the Michigan League.”
Ann Arbor: University of Michigan Alumnae Council of the Alumni Asociation
1984
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Rights
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Gift of Janice B. Longone to the Univesity of Michigan Special Collections
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Type
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Text - Recipes
New England Clam Chowder