Clam Chowder (borrowed from Grandma Kathy, Grandma Gail, and the Lion House Cookbook)

My family loves clam chowder. I've borrowed a little bit of this and a little bit of that from The Lion House Cookbook, Grandma Gail, and Grandma Kathy. Morgan thinks you can't have this recipe without Grandma Kathy's famous rolls, which is also a recipe from the Lion House Cookbook.


1/2 C. chopped onion
2 T butter
2 medium potatoes, diced
diced celery
diced carrots

Saute' vegetables in clam juice 20 minutes or until tender.

Add:

2 quarts milk or half n half
1 T. chicken soup base
2 cans minced clams
1 can new england clam chowder

Heat, thicken with roux. Add:

a dash garlic powder (to taste)
1/2 tsp. worcestershire sauce