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Clam Chowder
Pearl Barnett
This hearty shoup makes a great winter meal, and if your kids don't love clams, the soup is still wonderful without them.
Ingredients
2 tablespoons butter
4 large onions, chopped
2 celery stalks, chopped
6 carrots, chopped
2 cans (15 ounces each) tomato soup
2 cans (15 ounces each) tomato sauce
4 tomato sauce cans water
2 large potatoes, peeled and diced
1/2 cups fresh parsley, chopped
2 tablespoons dried thyme
1 can corn (small kernels)
Salt and pepper, to taste
Optional: 1 can whole clams plus juice or fresh clams
Directions
Melt butter in large stockpot. Saute onions until slightly soft. Add celery, carrots, tomato soup, tomato sauce and water. Bring to a boil. Add potatoes, parsley, thyme, salt and pepper. Simmer for 30 minutes. Turn off heat and add corn and clams before serving.
Suggestions
Serve with slices of warm bread. Let your child dip the bread into the soup and call it soup bread (it sounds special).