Gorton's new england clam chowder

4 Servings

Ingredients

Quantity Ingredient
2 cans Gorton's clams
1 cup Pared diced potatoes
2 tablespoons Butter
¼ cup Chopped onion
2 cups Milk Salt and pepper to taste Cooking Sherry (optional)

Directions

Drain clams. Cook onion in butter. Add potatoes and clam juice and cook until tender. Add clams and milk. Heat and season. Do not boil.

Yield: 4 servings.

The Side and Back Panel Cookbook edited by Craig T. Norback From The Cookie Lady's Files

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