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Ingredients
1 quart steamed Clams
1/4 lb Butter
1 Onion
2 cup Milk
3 medium Potatoes, diced
Salt and Pepper to taste
2 Tbsp fresh Parsley, chopped
Directions
Melt butter, add onion and cook until tender but not brown. Add
potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper. Then add clams with their juice. Just before serving add 2 cups of milk and heat but do not boil. Makes enough
for 4 large bowls of clam chowder. Garnish with a sprinkle of parsley on top.
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