Wilma's Clam Chowder

  • 1 can baby clams
  • 4 medium potatoes, diced
  • 1 medium sized onion, diced
  • 2 cups 2% milk
  • 1 can Carnation evaporated milk
  • 2 Tbsp. butter
  • 1 Tbsp. parsley flakes
  • 1/4 tsp. thyme
  • 1/2 tsp. seafood seasoning
  • 2 pinches celery salt
  • pepper to taste
  • 2 handfuls crackers, crumbled

   Drain juice from clams into medium sized pot. Add 1/4 cup water or bottled clam juice. Cook potatoes and onions in liquid until potatoes are cooked. Add milks, butter, parsley, thyme, seasoning, and crackers. Heat just to boiling. DO NOT BOIL. Serve. Serves 4.

Submitted by Wilma
I'm originally from New Brunswick. This is the clam chowder recipe my mother always made.

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