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Chowder
Clam or No-Clam
by Pearl Barnett

Total time = 60 minutes
Prep time = 30 minutes + Cooking time = 30 minutes
This hearty shoup makes a great winter meal, and if your kids don't love clams, the soup is still wonderful without them.

2 Tbl. butter
4 lg. onions, chopped
2 celery stalks, chopped
6 carrots, chopped
2 cans (15 oz. each) tomato soup
2 cans (15 oz. each) tomato sauce
4 tomato sauce cans of water
2 lg. potatoes, peeled and diced
1/2 c. fresh parsley, chopped
2 Tbl. dried thyme
1 can corn (small kernels)
Salt and pepper to taste
Optional: 1 can whole clams plus juice or fresh clams

directions
Melt butter in large stockpot. Saute onions until slightly soft. Add celery, carrots, tomato soup, tomato sauce and water. Bring to a boil. Add potatoes, parsley, thyme, salt, and pepper. Simmer for 1/2 hour. Turn off heat and add corn and clams before serving.

suggestions
Serve with slices of warm bread. Let your child dip the bread into the soup and call it soup bread (it sounds special).

This recipe comes from the book Peanut Butter Stew and Couscous, Too Quick, Healthy, Delicious Meals that Grown-Ups and Kids Love, which can be ordered from http://www.peanutbutterpress.com