Linda's New England Clam Chowder

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 8 large potatoes, peeled, and cubed into 1-inch squares
• 2 large onions, cut in 1/2, then thinly sliced
• 2 (10 ounce) cans geisha brand baby clams, with juice
• 2 quarts whole milk, works best
• 1 (12 ounce) can evaporated milk
• 1/2 cup margarine
• salt and pepper, to taste
• 1 (16 ounce) bottle clam juice (optional)
• 2 (14 3/4 ounce) cans cream-style corn (optional)

Recipe

• 1 in a lg. pot, put in potatoes, and onions. add enough water to cover all.
• 2 add salt and pepper, and let come to a boil. boil about 15 minutes.
• 3 drain out water, until it is just covering all.
• 4 add clams with juice and bottled clam juice (if you are using), milk and evaporated milk, stir.
• 5 add stick of margarine, and stir as it melts to blend. heat for 20 mins on med. heat.
• 6 if you want to thicken the chowder, do so now, by adding about 1/2 cup flour into 2 cups cold water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
• 7 add salt and pepper, to taste.
• 8 makes a big pot.