No. of Recommendations: 1

The basic receipe was used for all three types of
Chowda. I'm gonna edit it a bit because we'd just go
out front and dig'm up. I'm betting that you can't
Dig up Clams out front in Arizona, maybe a Chicago
Mobster but I doubt Clams...

Prudence Island Clam Chowda

4 cans Minced/Chopped Clams
2 cans Whole Baby Clams
2 Chopped Onions
1/2 Stick o Butter
6 potatoes, diced to size
Parsley, Dill, Salt & Pepper

Saute Onions and Butter in a large Pot, add Clams
and Potatoes, add one can of Water for each can of Clams, add Parsley, Dill, Salt and Pepper, she just threw some in don't really know how much, wing it.

Boil covered until Potatoes are tender.

Now at this point you can choose which type of Chowda
you want.

Clear Chowda: Do nothing, it's done, serve it.

Manhatten Chowda: add a can of Hunt's Tomato Sauce or
Hunt's whole Tomatoes chopped up, if you want bits of
Tomato in it.

New Endland Chowda: add two cans of evaporated Milk.
for thick chowda add flour to desired consistency.

This is how Ma did it on the Island. Just divided the
Pot in three and you took the one you liked or you got nothing and liked it.

I've seen that Manhatten Chowda around with Veggies
in it. That ain't Chowda ! That is vegetable soup that
some idiot spilled Clams into...



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