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Clam Chowder with Tomatoes

 

Fry onions in butter, add flour to thicken. Add one can of tomatoes, one bay leaf, one clove, cayenne pepper and salt. Chop Clam necks fine, cut potatos in small cubes, add to tomatoes and cook until both are tender. Before serving add bodies of 2 dozen clams, chopped green onion and parsley. A little curry powder may be added for flavoring.


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