Aunt Mae's Clam Chowder

By Diana

I first had this chowder when Les and I visited Mae and Jim when they lived in Cedar Grove. We would stop on our way up to Hope. Mae always make soup and sandwiches on Friday nights and this was a favorite of theirs. I didn't like clams and was very hesitant about liking it, but it became one of my favorites and everyone wants me to make it now.

Ingredients

• 2 cans minced clams
• 1 large can whole or crushed tomatoes
• 2 onions sliced
• 1/3 cup margarine(I use butter)
• 1/8 tsp red pepper
• 2 tablespoons thyme leaves
• 2 potatoes
• 2 carrots
• other vegetables to taste

Details

Servings 8

Preparation

Step 1

Drain clams, reserving juice.

Melt margarine, add onion and cook until soft.

Add drained clams and thyme until hot.

Add 1 can tomatoes and 1 can of water.
Add reserved juice.

Add vegetables and simmer until vegetables are done.

I use butter, and sometimes add corn, green beans, whatever is left over.

This recipe can also be doubled or tripled as it goes fast.