| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Soups, American |
4 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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