White Clam Chowder

INGREDIENTS:
2 or 3 medium potatoes, diced
1 onion, chopped
1 cup water
1 tin clams and juice
2 cups homo milk
salt
pepper
butter

YIELD:

COURSE: Soups and Stews

CUISINE: American

DIRECTIONS:

  1. Fry the onions in butter until translucent. Cook the potatoes and onion in the water until tender. Add the clams and the juice, milk, salt, pepper, and butter. Heat but do not boil, simmer until soupy.