Recipe - Gortons New England Clam Chowder

2 cn Gorton's clams
1 cup Pared minced potatoes
2 tablespoon Butter
One fourth cup Chopped onion
2 cup Milk
Salt and pepper to taste
Cooking Sherry (optional)

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