Clammy Chowder
Drain juice from clams and pour over vegetables in small sauce pan. Add enough water to barely cover. Simmer, covered, until vegetables are barely tender.
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- Chef's knife
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Ingredients
- 4 cups Shamrock Farms mmmmilk
- 1 cup chopped onions
- 1 cup chopped celery
- 2 cups chopped potatoes
- 1/4 cup chopped green pepper
- 2 - 6 1/2-ounce cans chopped clams
- 1 bay leaf
- 1 1/2 teaspoons salt
- 2 tablespoons red wine vinegar
- 1/2 teaspoon black pepper
- 3/4 cup butter
- 3/4 cup flour
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