Soups
| Amount | Measure | Ingredient |
|---|---|---|
| 1 pound | clam meat, chopped | |
| 2 cups | water | |
| 1 small | onion -- diced | |
| 3 medium | potatoes -- peeled and diced | |
| 2 stalks | celery -- chopped | |
| 2 | carrots -- sliced | |
| 1 | chicken bouillon cube | |
| 6 | -8 whole allspice | |
| 1 tsp. | dried dill weed | |
| 1/2 tsp. | white pepper | |
| 2 cns | (13 oz.) evaporated skim milk | |
| 2 Tbsp. | flour | |
| 1 Tbsp | parsley -- minced |
Place clam meat, water, onion, potatoes, celery, carrots, bouillon, allspice, dillweed and white pepper into 4-quart saucepan. Cover. simmer 15 minutes.Add 1 can milk to vegetables. Blend flour with remaining milk until smooth. Slowlystir into chowder. Simmer and stir 10 minutes.Remove allspice. Sprinkle chowder with parsley before serving. *Use a tea ball to put allspice into mixture.