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» - miiT | ^ CREAM paaLon 3256 DUNE drive -Pfj*-*-* ' AVALON. N.J. " ICE CREAM CAKES MADE TO ORDER OPEN DAILY 967-3550 ConTinenTaNf? 5L Lounge & Restaurant p $ CHINESE & AMERICAN $ S ' RESTAURANT & l A l § NOW APPEARING § ^ THURSDAY - SUNDAY ^ | GEORGE GERETY j- ^ $ P CALL FOR TAKE OUT ORDERS ^ $ | OPEN ALL YEARl & ^ CLOSED MON & TIES WALNUT &-NEW JERSEY AVES. LX P NORTH WILDWOOD gpT| 522-8570 Ir^P

Kettle of Fish 77iis Clam Chowder Ranks With Best

By DIXIE L. ANDERSON ( Soups from the sea, prepared simply for dining m delights.) Clam chowders are many and varied, and they come from all over the world. There are the Manhattan chowders and the New England mixtures; Hatteras makes a clam chowder; and soups from cities, counties, and countries all vie for the blue ribbon in clam chowder making. Today, from a salty little old woman who makes her home by the sea, comes her special recipe for clam chowder. It's the best we've found, and we've used it in all parts of the world, using many different varieties of clams. It lends itself well to our own New Jersey shelled clam as well. Try it.

Ellwanger's Clam Chowder 4 slices bacon 3 onions 1 pint ground clams and liquor 4 medium sized potatoes, diced 5 stalks celery, chopped enough water to cover above salt and pepper to taste evaporated milk to cover 1 large pat of butter I tbsp. chopped fresh parsley Chop and brown the bacon lightly in a heavy kettle. Add the onions (sliced), and simmer them with the bacon and droppings. Add potatoes and celery and water. Simmer until tender. Add seasonings, clams and liquid. Bring to a boil. Add evaporated milk Do not Add butter and parsle^find serve at once.

'74 Reunion J VILLAS — Lower Cape/^ May Regional High School Class of '74 10th year Reunion wilr be June 23 at the Carriage Lamp Restaurant here. Any classmates interested in attending are asked to call Diane Bailey for more information at 884-4244 or 886-3619. All reservations must be made by Friday. June 15.

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J Its worth the trip. |)f w* 1 5 10 WILDWOOD BLVD., RIO GRANDE 886 3696 | I Open 24 Hours, 7 Days | * »

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