Oyster Or Clam Chowder
|Shucked oysters/Clams and juice||1 Pint|
|Small onions||1 , chopped|
|Bacon dripping/Butter||3 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Mushroom soup/Potato soup||2 Can (20 oz)|
|Milk||2 Cup (32 tbs)|
|Peas||3⁄4 Can (7.5 oz), drained|
|Tabasco/Worcestershire sauce||To Taste|
Strain the oysters or clams and reserve the juice.
Rinse oysters to remove any bits of shell and sand.
Saute onion in bacon dripping and add water and soup.
Simmer 2 minutes.
Add oysters and juice and cover.
Simmer just until oyster edges curl.
Stir in milk and peas.
Reheat without boiling.
Season to taste.
Dilute if necessary and serve very hot to 4 or 6.