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Cream Clam Chowder

by | May 16, 2020 | 2 comments

AuthorRetroRuth

From Detroit Times Cookbook, 1935

[cooked-sharing]

 2 cups canned corn
 2 cups canned tomatoes
 2 cups diced celery
 1 qt water
 ¼ cup chopped pimiento
 1 cup evaporated milk
 3 tbsp butter
 2 tsp salt
 3 tbsp flour
 ¼ cup grated cheese
 soda
1

Combine corn, tomatoes, celery, water, and cook for 30 minutes. Add all other ingredients in order given. Allow the chowder to come to a boil.
Yield: Serves 8

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Ingredients

 2 cups canned corn
 2 cups canned tomatoes
 2 cups diced celery
 1 qt water
 ¼ cup chopped pimiento
 1 cup evaporated milk
 3 tbsp butter
 2 tsp salt
 3 tbsp flour
 ¼ cup grated cheese
 soda

Directions

1

Combine corn, tomatoes, celery, water, and cook for 30 minutes. Add all other ingredients in order given. Allow the chowder to come to a boil.
Yield: Serves 8

Notes

Cream Clam Chowder
IngredientsDirections

2 Comments

  1. JimmyB
    JimmyB on August 29, 2020 at 5:14 pm

    I don’t understand why it is called CLAM chowder?

  2. Doug Martin
    Doug Martin on November 22, 2020 at 12:52 am

    I love this website and have found some fun recipes to try but was wondering the same thing. Where are the clams?

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