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Catch ‘em & Cook ‘em: Aunt Billie’s Easy Clam Chowder

August 1, 2018
Pine Island Eagle

Ingredients:

2 cans baby whole clams - drained

1 can cream of celery coup

1 can cream of onion soup

1/4 tsp black pepper

1 can cheddar cheese soup

1 can cheddar cheese soup

4 C half-cooked potatoes diced

1/4 C milk

1 can chicken broth

1/2 C Half and Half

How to:

1. Bring all ingredients to a simmer DO NOT BOIL

2. Cook until the potatoes are done.

3. Add salt and pepper to taste

Serves 4 to 6

Capt. Dick May was a former long-time island fishing guide and cookbook author.

 
 

 

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