Clam chowder

Last Updated on September 23, 2020 by Ellen Christian

2 tablespoons chopped onions
1/4 cup butter
1/4 cup flour
3 1/2 cups milk
2 teaspoons chicken bouillion
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
2 cans of clams
potatoes (as many or few as you like)

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Peel & cube potatoes and set aside.

In a pot heat butter and saute onions until tender. Stir in flour. Combine separately the milk, basil, garlic and bouillion. Add to the flour/butter and stir until thickened. Then add the clams & juice and the potatoes. Cook till potatoes are done.

2 thoughts on “Clam chowder”

  1. You would have loved dinner tonight then. I use tons of potatoes and about half a cup of onions LOL. Perfect meal for a cold winter night!
  2. Well, being as I fancy myself a wee bit Irish, I'll have mine with extra potatoes, please!
    Think I'd use more onions, too. Love those things...

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