Clam Chowder

1. 1

   Boil water, chicken bouillon cubes and carrots until carrots are tender.

2. 2

   Then add peeled and cubed potatoes and celery.

3. 3

   Cook on medium heat for 20 minutes.

4. 4

   Mix sour cream, milk and flour to equal 1 cup.

5. 5

   Bring to second boil and add sour cream thickening. Rinse very well the clams.

6. 6

   Add, then quickly take off stove and serve.

7. 7

   Garnish with parsley.

No additional tips available.