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Categories:Viewed: 26 - Published at: 6 years ago
Ingredients
- 12 cup celery, chopped
- 14 cup onion, chopped
- 1 tablespoon butter
- 14 cup all-purpose flour
- 12 teaspoon dried marjoram, crushed
- 12 teaspoon dried thyme, crushed
- 12 teaspoon dry mustard
- 14 teaspoon pepper
- 2 23 cups skim milk
- 1 (8 ounce) bottle clam juice
- 1 teaspoon instant chicken bouillon granules
- 1 (15 ounce) can cream-style corn
- 1 (6 1/2 ounce) can minced clams, drained
Method
- In a large saucepan, cook celery and onion in butter until tender.
- Stir in flour, marjoram, thyme, mustard and pepper.
- Add the milk, clam juice and bouillon granules all at once.
- Cook and stir until thickened and bubbly.
- Cook and stir for one minute longer.
- Stir in corn and clams; heat through.
