Clam Chowder

• 3/4 c. onions
• 1/4 c. sweet pepper
• 14 to 16 oz. diced fresh clams
• 3/4 stick margarine
• 1 1/2 pt. 2% milk
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1 Tbsp. Texas Pete
• 1/2 tsp. pure lemon juice
• 1/8 tsp. red wine vinegar
• 4 tsp. cornstarch

1. Sauteed in 3-quart pot margarine, onions and sweet pepper on medium to high heat until onions are clear.
2. Add clams with juice, black pepper, salt, lemon juice, Texas Pete and vinegar and bring to a boil.
3. Simmer at medium heat for 10 minutes.
4. Turn to low heat; add milk while stirring.
5. Cook on low heat for 10 minutes (do not allow to boil).
6. In 3 ounce cup add cornstarch and 3 ounces milk; stir until lumps are gone, then pour mixture into chowder, stirring well.
7. Cook 10 more minutes while still stirring.
8. Take off heat and let sit while covered for 10 minutes.
9. Serves 6.

onions, sweet pepper, fresh clams, margarine, milk, salt, black pepper, lemon juice, red wine vinegar, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327029 (may not work)