Clam Chowder       from the kitchen of: Tammy Brousseau


1 lb. salt pork cooked until brown
1 large can tomato juice (boil)
1 qt. carrots bring to boil
1 qt. celery bring to boil
2 cups onion
1 qt. chop potatoes
1 large can of clams
1 large can of clam juice
1 Tablespoon basil
1 Tablespoon chili powder



Recipe printed from the Matthew Furman On-Line Cook Book |