Show Clam Chowder Valuable as a Source of 01 Iodine When oysters R n not in season season- from May to September September clams clams are ure available and as ns many people think thirk at nt their best during the summer months Both Doth oysters and clams clums like fIa I other sea food are valuable in the diet as as sources of Iodine and reent Investigations have shown that certain tain tam are contributed b by both oysters and clams It Is not necessary to go to the thc sea sen seashore seashore shore to enjoy clam ChOn- ChOn chowder CI or clams In other ways Your local market probably carries either fresh tresh clams or those that have ha been shipped In a frozen con condition or you ou can buy them canned The recipe for clam chow chowder er erIs Is given by the bureau of home economics I I 1 quart shucked H cup diced alt vilt clams or 2 doz pork clams 4 tsP tap salt 1 cup diced potatoes 1 l pint milk i 1 sized medium on- on 2 tb tbs flour Ion lon cut cult In small Fow Few drops tabas- tabas pIeces co Drain the clams from the and chop or grind them fine tine Strain the liquor through cheese cloth orn or ora ora a n very fine wire strainer to remove any small pieces of ot shell Cook the tho onion in the fat until yellow jellow nd add the flour and stir until well blended Then Thenn n add the thc clam liquor and the tile potatoes Cook this mixture ture In the upper part of ot a n double boiler boller until the potatoes are Then add the milk mill and the chopped clams Cook for or a n few cow minutes S |