Clam Chowder

Made by: Debbie

2 cans clams
2 cups diced potatoes
1 cup chopped onions
1 cup chopped celery

Drain clam juice into a stock pot.  Add vegetables and cover with water.  Boil until tender.

Melt 3/4 cup butter.  Stir in 1/2 to 3/4 cups of flour. Add 2 cups of milk and 2 cups Half & Half. Then add:

1 tsp salt
1 Tbsp sugar
1 1/2 tsp pepper
clams

Add vegetables and liquid to make desired consistency.  Cook over medium heat until thickened.

Paula's World Famous Shrimp Dip

Made by: Debbie

2 blocks of cream cheese, softened

2 cans of Tiny shrimp

Juice from 1 1/2 cans of shrimp

1/4 cup finely chopped onion

1 Tbsp mayonnaise

6 dashes of Franks Hot Sauce or Tabasco Sauce

Put all ingredient in a food processor or can mix with a hand mixer. Mix until smooth and creamy. Let sit in refrigerator for a minimum of 6 hours, overnight is best.