Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Garlic; minced |
| 1 \N | Onion; chopped |
| 2 tablespoons | Butter |
| 2 cans | (10-oz) chicen broth |
| 1 can | (6-oz) clams; undrained |
| 2 cans | (10-oz) condensed cream of potato soup; undiluted (up to) |
| 2 teaspoons | Pepper |
| ½ cup | Half and half |
From: Kelly <kellyh@...>
Date: Wed, 26 Jun 1996 19:31:55 -0400 Saute garlic and onion in butter until tender. Add broth and next three ingredients, stirring well. Bring to a boil; reduce heat and simmer 15 minutes. Add half-and-half, stirring well. Cook over medium heat until thoroughly heated.
EAT-L Digest 25 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .