Clam Chowder Au Vin
|Diced peeled potato||2 Cup (32 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Condensed clam chowder||10 3⁄4 Ounce|
|Milk||1 Cup (16 tbs)|
|Canned minced clams||7 1⁄2 Ounce|
|Dry white wine||3 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
In large saucepan combine first five ingredients.
Cook, covered, till potatoes are tender, about 10 minutes; mash slightly.
Add chowder, milk, clams, and wine.
Heat but do not boil.
Whip cream; stir into chowder.
Season with salt and pepper.
Sprinkle with snipped parsley, if desired.