Gorton's New England Clam Chowder
- 2 cn Gorton's clams
- 1 c Pared diced potatoes
- 2 tb Butter
- 1/4 c Chopped onion
- 2 c Milk
- -Salt and pepper to taste
- -Cooking Sherry (optional)
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
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
