Clam Chowder

Hazel Bell

• 1 c. chopped celery
• 1 small-medium onion
• 1 large potato
• 3/4 c. water or chicken broth
• 1 small carrot chopped in small pieces
• 1/2 tsp. salt
• 1/2 tsp. sugar
• 1/2 stick margarine
• 3/4 c. powdered milk in 1/4 c. water
• 1 can cream of chicken soup
• 1 – 2.8 oz. cans clam (or crab)

Cook celery, onion and potato and carrot until just tender (in water or broth) seasoned with salt and margarine and sugar. Mix milk with can of cream of chicken soup. Add soup mixture to vegetables. Add can of clam (or crab) to above according to taste. Heat to boiling point – never boil. Turn heat to simmer for 10 minutes adding (tie into) spice bag:

• 1/2 tsp. sweet basil
• 1/2 tsp. marjoram
• 1/2 tsp. oregano

Remove spice bag, sprinkle 1/2 teaspoon Salad Supreme and chopped parsley on top and serve piping hot.