Clam chowder

1 quart water
1 medium onion, chopped
2 large potatoes, chopped
2 cans clams
1/2 can condensed milk
3 strips bacon
1 medium clove garlic
1 small can mushrooms
1 can potato soup
1 tsp salt
Other seasoning, if desired

Bring water to boil. Drop bacon in. Cook 45 minutes at a slow boil. Add onion, garlic, and potatoes. When done, add mushrooms and clams, both with their juices. Cook a few minutes. Add 1 can potato soup for thickening. cook until thick as desired, stirring occasionally to keep from sticking. Add condensed milk and seasoning. Heat and serve.

Submitted by Reuben Westrom.

Recipe submitted in 1984.

The Clam Chowder recipe appeared in the Soups, Sandwiches, Salads and Salad Dressings chapters of the 1984 Herron Island Cookbook.


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Additional Information
Recipes in the Soup Chapter
Recipes Submitted by Reuben Westrom


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