Clam Chowder

jp mims's Note:

This New England style chowder uses powdered coffee creamer instead of the usual milk or cream. This would be a good recipe to take camping since the only ingredient that needs prior refrigeration is the butter or margarine.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 6 -8 medium potatoes
• 1/2 cup butter or 1/2 cup margarine
• 2 (10 ounce) cans cream of celery soup (undiluted)
• 1 cup non-dairy powdered coffee creamer (such as Cremora)
• 2 (6 1/2 ounce) cans minced clams (undrained)

Directions:

1. Peel and dice potatoes into 1/4 to 1/2-inch cubes.
2. Add just enough water to over top of potatoes, add butter and cooked until potatoes are tender. Remove from heat. Do Not drain potatoes.
3. Meanwhile, mix in a separate bowl the soup, creamer and undrained clams. Add salt and pepper (optional)to taste.
4. Add clam mixture to the cooked potatoes and butter, stirring to mix well. Return saucepan to heat and warm soup thoroughly.
5. Note: I don't add salt because the salt in the margarine, soup and clams is enough for my taste.