Clam Chowderappetizers, soups, fish 1 quart steamed softshell clams 3 medium potatoes, diced 1/4 lb butter 1 salt/pepper to taste 1 onion 2 tablespoon chopped parsley 2 cup milk Melt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parseley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil. Mrs. William McG. Harlow |
