4 cups shucked clams
4 cups cubed potatoes
1 medium onion, sliced
1 carrot, diced
salt, seasoned pepper
2 T. flour
4 cups scalded milk
4 T. butter



Clean clams. Chop clams, (the hard part of clam should be chopped very fine). Parboil onion, carrot and potatoes for about 5 minutes. Drain. Put a layer of potatoes on bottom of stew pan. Add chopped clams, season with salt and pepper, sprinkle with flour. Add remaining potatoes. Add approximately 2-1/2 cups of boiling water.

Cook 15 minutes, add milk and butter. Cook on low heat, stir occasionally.

Next Soup Recipe

Back to Soups Index

Back to Recipe Menu

Clamkin Home Page