Clam Chowder in a Bun

1/2 stick butter
1 bunch green onions or leek, finely chopped
2 lg. potatoes, diced
2 – 13 oz. cans Swanson’s chicken broth
1 T. parsley flakes
salt and pepper to taste
2 c. half and half
2 – 7 oz. cans clams, chopped or minced
4 T. flour (more if needed)
1/2 c. wine

Saute butter, green onions, potatoes, chicken broth, parsley, and salt and pepper. Cook until potatoes are done. Add half and half, clams and flour. Then add white wine. Bring to a boil, stirring constantly not to scorch.  Serve in a freshly baked bun, cut in half and scooped out.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas
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This recipe is featured in Adrian’s “Between Friends” Cookbook.

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