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Submitted by Jeannette Bruning of Holstein, Iowa

1 head cauliflower, cut in flowerettes

1 large onion, coarsely cut

10oz. pkg. frozen carrots

1 8oz. jar clam juice

1 can clam chowder soup

1 can clams

1 pint half and half

1 tsp. garlic salt.

Roast cauliflower pieces and onions at 425 degrees for 45 minutes with olive oil drizzle on. In a sauce pan cook carrots in clam juice until done. Drop cauliflower and onion mix in and blend with emulsion blender to small pieces, but not creamed. Add rest of ingredients and heat on medium until hot.


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