Clam Chowder

1. 1

   Saute the onions and celery in the butter.

2. 2

   Add the flour to thicken saute.

3. 3

   Add the clam juice and cook slowly until thickened. Add the bouillon cubes, clams and potatoes.

4. 4

   Throw in some salt pork.

5. 5

   Cook all together until flavors are all blended. Remove the salt pork and then add the half and half cream.

6. 6

   Heat just a few more minutes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.