Clam Chowder

1. 1

   Combine potatoes, onion, celery, parsley, water and salt in saucepan.

2. 2

   Cook on low until vegetables are tender.

3. 3

   Mash some of the potatoes with a fork.

4. 4

   Drain clams, reserving juice.

5. 5

   Add clams and milk to vegetable mixture; heat just to boiling. Combine clam juice and flour, making a smooth paste.

6. 6

   Stir into chowder; heat until slightly thickened.

7. 7

   Stir constantly.

* Per serving · 4 servings · Values may vary.

No additional tips available.