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.

Catholic Review

Catholic Review

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