Emergency Preparedness New England Clam Chowder recipe

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We keep a fully stocked emergency preparedness pantry so that when we are unable to get to the store due to bad weather, we aren’t stranded without food and unable to prepare a healthy, delicious meal. This recipe is one of our favorites. I have prepared it on my wood stove as well as on the regular stove. It can be made entirely from canned/dehydrated foods so it needs nothing perishable at all and it really is delicious!

Emergency Preparedness New England Clam Chowder

2 tsp butter or lard
2 or 3 six oz cans of minced clams
pinch of pepper
2 potatoes or 1 can of potatoes
1 cup chopped onion or 2 tablespoons of dried minced onions
4 cups water
2 tsp salt
2 tsp cornstarch
1 13 oz can evaporated milk

Melt butter in sauce pan. Add onions and saute lightly. Drain the liquid from the canned clams and add to the saucepan but reserve the clam meat. Add the water, salt, pepper and cornstarch and stir well. Add the potatoes. Cover the pot and cook over low heat 10 minutes. Uncover and add the evaporated milk and clam meat. Cook and stir until mixture simmers. Makes 10 cups.

If you have butter, onion & potato use that. If you don’t, you can easily substitute lard, dehydrated onion & canned potato instead. Toss in some dried herbs or if you’re lucky some croutons and you’re all set for dinner. Your neighbors will be jealous while they eat their PBJ sandwiches.

I know what’s for lunch today here!

What do you keep on hand for emergencies?

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