#2791 - Seafood Chowder

(by Shirley McNevich)

2 - 18oz. cans New England style clam chowder
2 - 8oz. cans whole baby oysters (drained and rinsed)
2 - 10oz. cans whole baby clams (drained and rinsed)
1/2 lb. cooked shrimp (peeled)
1/2 lb. lump crab meat
2 cups milk
1 cup butter
salt and pepper if necessary

In a Dutch oven add clam chowder, oysters, clams, cooked shrimp, crab meat, milk and butter--cook on medium low heat while stirring. Add salt and pepper if necessary. Serve as soon as it's hot.

#2157 - Corn Clam Chowder

(by Shirley McNevich)

2 or 3 medium red potatoes (diced)
1 medium onion (chopped)
1/2lb. bacon
2 - 15oz. cans crushed corn
2 - 10oz. cans clams (drained)
2 - 8oz. cans mushroom pieces (drained)
2 cups milk
2 TBSP butter
pepper (to your taste)
salt (as necessary and described below)

In a pot add diced potatoes, 1/2 tsp. salt and chopped onions--cover them with water and cook until tender--drain and set aside. Fry the bacon, break it into bite sized pieces and add it to the potatoes (do NOT stir). In a Dutch oven add crushed corn, drained clams, drained mushroom pieces, milk, butter, and potato/onion/bacon mixture--stir and turn heat to medium. Cook/stir until hot. Add pepper--stir. Add salt if necessary--stir. Serve as soon as the soup is hot.