Page 200 - Harrington Family Recipes

Clam Chowder

Recipe By :Jim Weyland from Prodigy
Serving Size : 8 Preparation Time :0:00
Categories : Soups and Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup green onions -- sliced thin
1 cup celery -- chopped
2 cups potatoes -- diced
3/4 cup butter -- divided
3/4 cup flour
1 1/2 quarts half & half, non-fat
2 cans clams, canned -- with liquid
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons wine vinegar

Peel and dice potatoes and cook in water until tender.

Saute green onions and celery in half the butter and juice from clams, add
water as needed. Add the drained potatoes and saute until dry.

Make a white sauce with the remaining butter, flour and half & half. Add
the sauted vegetables and the remaining ingredients.

Better made the day before. Store in refrigerator, heat before serving.

Serves 4 as a main dish or 8 as an appetizer.

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Per Serving (excluding unknown items): 291 Calories; 18g Fat (56.0%
calories from fat); 13g Protein; 20g Carbohydrate; 2g Dietary Fiber; 73mg
Cholesterol; 638mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat;
1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

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