Boston Clam Chowder (Grandma Morgan)

3/4 lb. minced clams (or 2- 6 1/2 oz. cans minced clams)

1 cup onions - chopped fine               

1 cup celery - chopped fine

2 cups potatoes - chopped fine           

3/4 cup butter or margarine

3/4 cup flour                            

1 qt. half and half cream

1 1/2 tsp. salt and pepper         

1/2 tsp. sugar

Drain juice from clams and pour over vegetables in medium saucepan.  Add enough water to barely cover veggies and simmer covered over medium heat until potatoes are tender.  About 20 minutes.  In meantime, melt butter, add flour and blend, cook a minute or two.  Add cream.  Cook and stir till smooth and thick using wire whisk.  Add un-drained vegetables and clams and heat through.  Season with salt, pepper and sugar.

Clam Chowder (Cody Hyde)

1/2 cup butter                                                        

1/2 lb. bacon                                                        

2 large yellow onions                                           

2 bunches celery                                                   

2 cans clams                                                         

6 large potatoes - peeled, cooked, chopped

1 tsp. Italian seasoning

4 beef bouillon cubes

2 cups white grape juice

1 gallon half and half

2 1/2 cups powdered potatoes

In pot, melt butter, and then add bacon, onion, and celery.  Cook until bacon is brown.  Add clams, potatoes, Italian seasoning, bouillon cubes and juice.  Bring to a slow boil for 10 minutes.  Set aside to cool for 2 hours allowing flavors to mix.  Add half and half and bring to boil.  Just before chowder reaches a boil, add powdered potatoes and whisk in.  Set aside 15 minutes. Whisk for 2 minutes to make creamy.

Andrea’s Corn Chowder

4 carrots                                                                

2 celery stalks                                                       

1 onion                                                                 

3 cans cream of potato soup                                 

1 1/2 cans milk

1 can corn with juice

1 1b ham chopped

8 oz. shredded cheddar cheese

Chop carrots, celery and onion.  Sauté in butter for 30 minutes.  Add cream of potato soup, milk and corn with juice, and ham.  After about 15 min add cheese are stir.  Serve right away!