Clam Chowder – Relief Society Bulletin
1 c. onions chopped fine
1 c. celery diced fine
2 c. potatoes diced fine
Cook in clam juice. Add more liquid if needed to cover vegetables. Simmer for 20 minutes
2 cans clams
¾ c. shortening- melt and stir in
¾ c. flour
Add:
1 quart half-and-half or 1 pint half-and-half (1 can evaporated milk) and 1 pint milk
Cook white sauce a few minutes then add undrained vegetables. Stir and add clams, 1 ½ tsp. salt, shake of pepper, ½ tsp. sugar.