New England Clam Chowder

¾ Cup butter
6 Small onions minced
2 Pints clams
4 Cups boiling water (including clam broth from container)
4 Potatoes, diced
Salt & pepper to taste
½ Gallon milk

Fix bottom of Dutch Oven.  Melt butter.  Fry onions until golden brown.  Add drained clams.  Simmer for 5 to 6 minutes.  Add boiling water, potatoes, salt and pepper and cook until potatoes are done.  Add milk.  Heat thoroughly.

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Catholic Review

Catholic Review

The Catholic Review is the official publication of the Archdiocese of Baltimore.