Categories: Soups and Stews
Ingredients
- 4 cups cubed red potatoes
- 3 cups water
- 1 medium carrot, grated
- 1 small onion, chopped
- 2 tsp. Chicken bouillon granules
- 1 tsp dried parsley
- 1/2 tsp. pepper
- 2 tbsp. flour
- 1/2 cup cold water
- 3 cans (6 1/2 oz each) chopped clams,
- drained
- 2/3 cup velveeta cheese
- 1 can (12 oz) evaporated milk
Directions
-
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 min. or until potatoes are tender.
-
In a small bowl, combine flour and cold water until smooth. Stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add clams and cheese; cook and stir until cheese is melted. Stir in milk; heat through.